Mussels in Rao’s Arrabbiata Sauce
Fresh shellfish take center stage when simmered in our spicy, slow-roasted Arrabiata sauce. Use the extra sauce for tossing with homemade linguine, and serve it up in a big bowl with a loaf of crusty Italian bread.
4 dozen mussels
3 tbsp. extra virgin olive oil
1 lb. Rao’s Homemade® Linguine
1 jar Rao’s Homemade® Arrabbiata Sauce
Cook Rao’s Homemade® Linguine in a large pot of rapidly boiling salted water until al dente, according to package directions.
In a large saucepan combine extra virgin olive oil and 1/3 jar of Rao’s Homemade® Arrabbiata Sauce.
Bring to a boil & add mussels.
Cover tightly and cook until all mussels open. Discard any unopened mussels.
Warm up remaining sauce and pour over mussels before serving over linguine.