This marinara is a little more complicated than a simple marinara, but it’s still easy, quick, and inexpensive! This recipe can feed four people or five to six light-eaters.
Recipe Summary
Prep:25 minutes
Cooking Time: 30 minutes
Total: 55 minutes
Servings:4
Yield: 4 servings
Ingredients
Ingredient Checklist
- 1 (16 ounces) package of linguine pasta
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 small red onion, minced
- 1 tablespoon olive oil
- 2 tomatoes, seeded and diced
- 3 green onions, chopped
- 1 (8 ounces) can crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon ground thyme
- 2 pounds mussels, cleaned and debearded
- 1 pound uncooked medium shrimp, peeled and deveined
- 1 cup dry white wine
- 2 teaspoons lemon juice
- 1 lemon – cut into wedges for garnish
Directions
Instructions Checklist
- Step 1
Bring a large saucepan of lightly salted water to a boil. Once the water has boiled, add the linguine and bring it back to boil. Cover the pasta and cook, occasionally stirring, for about 11 minutes. Put the pasta in a strainer and drain it in the sink.
- Step 2
Heat 1 tablespoon of olive oil in a large skillet on medium heat. Stir in the garlic and onion and cook for 5 minutes. Heat another tablespoon of olive oil in a large saucepan on medium-low heat. Add the diced tomatoes and green onions. Stir until the tomatoes are softened. Mix the onion mixture with the tomatoes. Next, add the crushed tomatoes, tomato paste and oregano. Simmer for 5 minutes. Mix in shrimp and mussels, then add the wine and lemon. Turn the heat up to high. Cover. Cook shrimp until pink and mussels open, then discard any that are not. Serve with pasta and garnish it with lemon wedges.
Nutrition Facts
Per Serving: 878 Calories; Protein 67.3g; Carbohydrates 104g; Fat 16.8g; Cholesterol 236.1mg; Salt 938.6mg.