Linguine with Mussels in an Arrabiata Sauce
I love spice! It just makes everything that much better! This arrabbiata sauce is yummy, packs a punch, and is a bit more fun than your usual pasta sauce. One of my favorite appetizers and frankly, one of my favorite entrees to order is a Seafood Diavolo style pasta. Give me all of the seafood but also give me some spice! This recipe is exactly that! The spicy arrabbiata sauce in this dish compliments the mussels so well and is great for large groups and even as a quick weeknight meal. Because you deserve luxury every day. And this my friend is pure luxury! The sauce alone is amazing but throw in some mussels and you have gone all the way off, in the best way lol.
Not to mention, Valentine’s Day is fast approaching and this is a dish you’ll want to make for bae for a nice romantic dinner at home. It’s no fuss, delicious, and screams sexy!
Alternatively, this is a perfect dish to impress you friends at your next dinner party. Trust me, they won’t ever forget this amazing dish you made. It’s super easy to make and it’s super delicious. Seriously, it takes under 30 minutes to whip this up. You can’t get any better than that!
You can make the sauce alone and omit the mussels here
You can add a variety of seafood to make a very fancy seafood pasta, the world is your oyster. Get it? lol
Be very careful with how much crushed red pepper flakes you add, the more you add the spicier the sauce. If you' prefer a mild sauce, I would recommend only adding 1.5-2 teaspoons.
To make a rustic style sauce, use whole tomatoes instead of crushed tomatoes and crush with your spoon while the sauce cooks in your pot.
Ingredients
3 tablespoons extra virgin olive oil (I used an Italian Herbs infused oil from Home Beis)
2–4 teaspoons crushed red pepper flakes*, or more/less to taste
1 small yellow or red onion, finely diced
6 large cloves garlic, minced or pressed
1/2 teaspoon of Calabrian chilies (optional)
1/2 teaspoon of Home Beis Amalfi blend, optional
1 (28-ounce) can of crushed tomatoes
1/2 cup packed fresh basil leaves, leaves whole
1 tablespoon of granulated sugar
1 teaspoon sea salt
1/2 teaspoon freshly-cracked black pepper
1 bag of mussels, rinsed and cleaned
1/4 cup of water
1 16 oz package of spaghetti, linguine or fettuccini pasta, cooked
1/4 cup of parsley, finely chopped for garnish
Directions
First we build our flavor. Add olive oil to a medium sized pot under medium to low heat. Then, add in the crushed red pepper flakes. Mix to saute for about a minute. This will help infuse the oil with a bit of heat and will give the sauce the spicy flavor we know and love. Then, add in your onions and sauté until the onions soften. Lastly, add in the garlic and Calabrian chilies. Mix to sauté once more.
Now, it’s time to add our crushed tomatoes. Add your crushed tomatoes to the pot along with the sautéd veggies and crushed red pepper flakes. Mix to combine. Next, add in the basil, granulated sugar, Amalfi blend, and salt to taste. Mix to combine. Then cover your pot and allow the sauce to cook on low until the sauce begins to simmer.
It’s time to add in the mussels. Once the sauce begins to simmer, add in your mussels. Incorporate mussels into the sauce ensuring that the mussels are coated nicely with the sauce. Add water and cover. Continue to cook on low for about 15-20 minutes. The mussels will begin to open and will consume all of the flavors of the sauce.
Now, we combine the mussels into the cooked pasta. Combine the saucy mussels with your pasta of choice and plate. Garnish with fresh parsley and enjoy!