Mussels alla Diavola

Total Time:
35 min
10 min
25 min

6 servings

  • 12 garlic cloves, minced (about 1/3 cup)
  • 1 1/2 teaspoons dried hot red pepper flakes
  • 1/2 cup olive oil
  • 1 (28-ounce) can whole tomatoes in puree
  • 2 tablespoons tomato paste
  • 2 teaspoons dried oregano, crumbled
  • 1 teaspoon dried basil, crumbled
  • 1/4 cup drained bottled capers (about 1 1/4 ounces)
  • 1/2 cup kalamata or other brine-cured black olives (about 3 ounces), pitted and chopped
  • 1/3 cup dry red wine
  • 1/2 pound dried sun-dried tomato linguine
  • 1/2 pound squid ink linguine
  • 3 pounds mussels (preferably cultivated), cleaned (see Cooks' Note)
  • Chives, for garnish
  • Cook garlic and red pepper flakes in oil in a deep 12-inch heavy skillet over moderate heat, stirring, until fragrant but not browned, about 2 minutes. Add tomatoes with puree, tomato paste, herbs, capers, olives, and wine and simmer, uncovered, stirring occasionally and breaking up tomatoes, until sauce is thick, about 15 minutes.

  • Cook linguine in a 6 to 8-quart pot of boiling salted water until al dente, then drain in a colander.

  • While pasta cooks, increase heat under sauce to moderately high and add mussels, then cook, covered, until mussels just open wide, checking frequently after 3 minutes and transferring to a bowl. (Discard any mussels that remain unopened after 6 minutes.)

  • Serve linguine with mussels and sauce and garnish with chives.

  • Cooks' Note: Just before cooking, clean mussels by scrubbing them well with a brush under cold water and scraping off any barnacles with a knife. If beard is still attached, remove it by pulling it from tip to hinge or by pulling and cutting it off with knife. The tomato sauce, without mussels, can be made 2 days ahead and chilled, covered.

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