16 oz can San Marzano whole peeled tomatoes
Linguine, 1/4 cup reserved pasta water
Mussels
Tantillo California Extra Virgin Olive Oil
White Wine
Garlic Cloves
Chopped Soppresatta
Jalapeño
Chopped Mint
1
Heat tomatoes in pan. Once warm, add olive oil, garlic, white wine, and mussels to pot. Cover and let cook until mussels open.
2
In a separate pot, cook linguine until about half way done.
3
Once mussels are open, add the linguine and chopped soppresatta.
4
Add 1/4 cup pasta water.
5
Add jalapeño and chopped mint. Plate.
Ingredients
16 oz can San Marzano whole peeled tomatoes
Linguine, 1/4 cup reserved pasta water
Mussels
Tantillo California Extra Virgin Olive Oil
White Wine
Garlic Cloves
Chopped Soppresatta
Jalapeño
Chopped Mint
Directions
1
Heat tomatoes in pan. Once warm, add olive oil, garlic, white wine, and mussels to pot. Cover and let cook until mussels open.
2
In a separate pot, cook linguine until about half way done.
3
Once mussels are open, add the linguine and chopped soppresatta.
4
Add 1/4 cup pasta water.
5
Add jalapeño and chopped mint. Plate.
