Ingredients
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1 1/2 lbs frozen mussels, thawed
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1 (9 oz) pkg fresh linguine
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1/2 cup low sodium chicken broth
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2 cups cherry tomatoes
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3 tbsp olive oil
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1 tsp cayenne pepper
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1 tbsp minced garlic
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1 cup fresh basil
Steps
1
Bring chicken broth to a boil in a large, deep skillet. Add mussels and reduce to a simmer. Cover with a lid and steam for 3 min. until mussels open. Drain mussels, place in a bowl, and set aside. Halve the tomatoes.
2
Cook the pasta according to package directions until al dente. Rinse out the skillet used for the mussels and heat the olive oil over medium heat. Add the cayenne and garlic and sauté for 1 min. or until fragrant. Add the tomatoes and cook for 3 min. Season with salt (in moderation) and pepper.
3
Roughly chop the basil. Remove the mussels from the shell and add to the skillet with the basil. Sauté for 2 min. or until basil has wilted. Divide the pasta among 4 plates and spoon the mussels and sauce over the pasta. Serve with stir-fried spinach.
