| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 10 ounces spaghetti
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 cloves garlic, chopped
- 1/4 teaspoon red pepper flakes
- 1 28-ounce can whole plum tomatoes
- 2 bay leaves
- 1/2 cup bottled clam juice
- 1 1/2 pounds mussels, scrubbed and debearded
- 1 tablespoon chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes; cook, stirring, until the garlic is slightly softened, about 1 minute. Drain the tomatoes, reserving 1/2 cup juice; crush the tomatoes with your hands and set aside. Add the tomato juice and bay leaves to the skillet. Cook, stirring, until slightly thickened, about 2 minutes.
- Add the clam juice and 1/4 teaspoon salt and cook until the liquid evaporates slightly, about 2 minutes. Add the crushed tomatoes and bring to a boil over medium heat. Reduce the heat to medium low and simmer until the sauce thickens slightly, about 12 minutes.
- Increase the heat to high. Remove the bay leaves and add the mussels to the sauce. Cover and cook until the mussels open, about 5 minutes. (Discard any unopened mussels.) Add the spaghetti and parsley; toss to coat. Season with salt and drizzle with more olive oil.
Nutrition Facts
| Calories | 499 calorie |
| Total Fat | 14 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 29 milligrams |
| Sodium | 966 milligrams |
| Carbohydrates | 67 grams |
| Dietary Fiber | 5 grams |
| Protein | 22 grams |
| Calories | 499 calorie |
| Total Fat | 14 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 29 milligrams |
| Sodium | 966 milligrams |
| Carbohydrates | 67 grams |
| Dietary Fiber | 5 grams |
| Protein | 22 grams |
Reviews
Easy and delicious