Lunch / Dinner
Mussels Fra Diavolo with linguine
Spice up any ordinary weeknight with inexpensive, yet intensely flavored seafood and a “diavolo” sauce that’s hot as hell.
The tomato-based sauce in this dish is so spicy that it earned the name fra diavolo [frah DYAH-voh-loh], meaning “brother devil” in Italian. If you or your dinner guests are sensitive to spicy foods, you may want to choose another recipe.
True to tradition, this fra diavolo sauce is served with pasta and seafood. You actually cook the mussels in the sauce, allowing the flavors to meld. Garlic-Rubbed Fried Bread is perfect for sopping up any extra sauce, too.
Test Kitchen Tips
If you don’t like your food particularly spicy, you can tone down the heat of this sauce by using a smaller amount of red pepper flakes.
Preparing the mussels involves removing the beards, cleaning the shells, and checking that they’re alive. If you tap an open shell and it doesn’t snap shut, pitch it. Also discard mussels with cracked shells and those that don’t open after cooking.
Cook linguine in a pot of boiling salted water according to package directions; drain.
Sauté carrot and onion in oil in a sauté pan over medium-high heat until pan is nearly dry, about 3 minutes. Add tomato paste, garlic, pepper flakes, and Italian seasoning; cook until fragrant, about 1 minute.
Stir in tomato purée, tomato sauce, vermouth, vinegar, and sugar; cook sauce until bubbly, 3–4 minutes.
Meanwhile, heat clam juice in a pot to a boil; add mussels, cover, and steam until mussels open, about 5 minutes. Transfer mussels to a bowl using a slotted spoon; discard any that haven't opened, then stir juices left in pan into sauce. Season sauce with salt and black pepper.
Top linguine with sauce, mussels, and parsley.
% Daily Value*
Total Fat 5g 7%
Saturated Fat 1g 5%
Cholesterol 48mg 16%
Sodium 686mg 28%
Carbs 55g 18%
*Percent Daily Values are based on a 2,000 calorie diet.