|1 pkg (340 g)||CATELLI® GLUTEN FREE LINGUINE|
|2 lb (1 kg)||fresh mussels|
|2 tbsp (30 mL)||olive oil|
|1||small onion, finely chopped|
|3||cloves garlic, minced|
|1 cup (250 mL)||dry white wine|
|4||medium vine ripe tomato, finely chopped|
|1/2 tsp (2 mL)||salt|
|1/4 tsp (1 mL)||freshly ground pepper|
|1/4 cup (60 mL)||finely chopped fresh parsley|
Scrub mussels and remove any beards. Discard any mussels with cracked shells and that do not close when tapped.
Meanwhile, heat oil in a large high-sided skillet or Dutch oven set over medium heat. Add onion and garlic; cook stirring for 3 to 5 minutes or until softened.
Add wine; bring to a boil. Stir in tomatoes, salt and pepper. Reduce heat to low. Simmer for 5 minutes. Add mussels. Stir to combine. Cook, covered, for 5 to 7 minutes or until mussels open. Discard any mussels that do not open.
Meanwhile, cook linguine according to package directions; drain.
Divide linguine into 4 bowls. Top each with mussels and broth. Sprinkle with parsley and serve.
|Tip||Substitute chicken broth and 1 tbsp lemon juice for the white wine, if desired.|