Dinner Tonight: Linguine With Mussels And Kale Recipe

• 3/4 pound linguine
• Salt
• 6 tablespoons extra-virgin olive oil
• 1 onion, quartered, and thinly sliced crosswise
• 2 garlic cloves, thinly sliced
• 1/2 teaspoon crushed red pepper
• 2 pounds mussels scrubbed and debearded
• 6 large kale leaves, stems and ribs discarded, chopped

1. Bring a large pot of water to a boil. Add a few tablespoons of salt and then add the pasta. Cook according to the directions on the package until al dente. Make sure to reserve 1/2 cup of the pasta water. When pasta is done, drain and set aside.
2. Meanwhile, pour 4 tablespoons of the oil into a large pot set over high heat. Toss in the onion, garlic, and crushed red pepper. Stir often and cook for 2 minutes.
3. Add the mussels to the pot. Stir well and cook until about half of them have opened, about 2 to 3 minutes. Then add the chopped kale, stir well again, and cook for 3 to 4 minutes.
4. Dump in the cooked linguine and the reserved pasta water. Cook until all the mussels are open, stirring often, about 2 minutes. Season with salt, and drizzle with the remaining 2 tablespoons of oil.

linguine, salt, extravirgin olive oil, onion, garlic, red pepper, mussels, kale leaves

Taken from www.seriouseats.com/recipes/2009/10/linguine-with-mussels-and-kale-recipe.html (may not work)