Linguine And Mussels Marinara

• 8 ounces uncooked linguine
• 2 teaspoons olive oil
• 1/3 cup chopped shallots (about
• 2 large)
• 2 garlic cloves, minced
• 1 (26-ounce) jar tomato-basil pasta sauce
• 1/2 teaspoon crushed red pepper
• 1 1/2 pounds mussels, scrubbed and debearded (about 24 mussels)
• 1/4 cup chopped fresh basil

1. Cook linguine according to package directions, omitting salt and fat. Heat oil in a Dutch oven over medium heat. Add shallots and garlic; cook 5 minutes, stirring occasionally.
2. Add pasta sauce and red pepper. Reduce heat; simmer, uncovered, 5 minutes. Stir in mussels; cover and simmer 6 to 8 minutes or until shells open. Remove mussels from heat; discard any unopened shells.
3. Divide linguine evenly among 4 bowls. Place mussels over linguine, and ladle marinara sauce over mussels. Sprinkle with basil.

linguine, olive oil, shallots, garlic, tomatobasil pasta sauce, red pepper, mussels, fresh basil

Taken from www.myrecipes.com/recipe/linguine-mussels-marinara-0 (may not work)