Spicy Mussels with Muscle and Linguini

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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1 pound linguini


3 tablespoons EVOO

6 cloves garlic, thinly sliced

4 ounces 'nduja OR 8 ounces hot Italian sausage, cut from casing

1/2 cup red vermouth or red wine 

2 pints cherry tomatoes, halved 

1 tablespoon fresh oregano or 1 teaspoon dried 

2 pounds mussels, cleaned and de-bearded, discard any open mussels

A fat handful of flat-leaf parsley, chopped 

1 small lemon, halved 


  1. Bring a large pot of water to boil for pasta. Once the pasta water is at full rolling boil, season it liberally with salt and cook pasta 1 minute less than package directions.
  2. Meanwhile, heat a large pot or skillet with a lid over medium-high heat with EVOO, 3 turns of the pan. Add garlic and swirl a minute. Add dollops of 'nduja and melt it down (or add the sausage and brown and crumble). Add vermouth or wine and stir a minute. Add tomatoes, oregano and mussels and cover. Cook 10 to 12 minutes, stirring occasionally, to open shells and combine flavors. Uncover.
  3. Drain pasta and toss with sauce and mussels, 1 minute. Add parsley, lemon and salt to taste. 
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