Mussels in Arrabbiata Sauce 🌶️ Ingredients: 1 red chili pepper, take the seeds out & leave some in (If you want it less spicy remove all the seeds) 1 lb mussels 1 lb linguine (2) 28 oz cans San Marzano whole peeled tomatoes 12 garlic cloves, chopped 1/4 cup olive oil 3/4 cup white wine 2 ladles of pasta water (about 2/3 cup) Pinch of sugar Salt & pepper to taste A few pieces of basil ripped up 1/4 cup fresh parsley, chopped Most parsley & basil for garnish Grated pecorino romano & butter for pasta garnish Directions: In a bowl of water clean your mussels and pull out the beards. Set aside. In a dutch oven or pot add olive oil. Then add in the red chili pepper, garlic, salt & pepper, and sauté fragrant. Deglaze with white wine and let that simmer 2-3 minutes so the alcohol can burn out. Add in both cans of whole peeled tomatoes, crush the tomatoes up, add some more salt & pepper to taste, and a pinch of sugar. Cover the pan with the lid keeping it slightly ajar and let that cook on medium heat for about 15 minutes. Bring a pot of water to boil, salt the water, and add linguine. Cook until al dente, Set aside about 2/3 cup of pasta water. Once it's been 15 minutes, to the sauce add basil, parsley, pasta water, and the mussels. Let that come to a boil, then lower it to a simmer, and cover with the lid completely. Once the mussels are all open they are done. Add butter & pecorino romano to the pasta. Then ladle the sauce & mussels over the pasta and garnish with some fresh parsley and basil. Enjoy!! #mussels #musselsarrabbiata #arrabbiata #easyrecipe