Cook linguine pasta in a large pot of rapidly boiling salted water until al dente, according to package directions.
In a large saucepan over medium heat, add pure olive oil, then add cloves of garlic.
Once the cloves of garlic begin to shimmy in the pan, add the mussels and sauté for 3-4 minutes, tossing occasionally.
Add one third jar of Rao's Homemade® Arrabbiata Sauce and bring to a simmering boil.
Cover, reduce flame to a low simmer and cook until all mussels open. Discard any unopened mussels.
Drain pasta and return to pot over medium heat - immediately add 2 6oz. ladles of Rao's Homemade® Arrabbiata Sauce and toss until pasta is coated.
Plate coated pasta in a large serving bowl - top with remaining sauce and mussels - garnish with chopped parsley and serve hot.