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1
Preheat oven to 400u00b0F. Place squash cubes on rimmed baking sheet. Sprinkle with salt and pepper, then pour 1 tablespoon olive oil over and toss to coat. Roast 10 minutes. Turn squash over; continue roasting until tender, about 20 minutes longer. DO AHEAD:
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2
Let stand at room temperature.
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3
Bring wine, shallots, garlic, and crushed red pepper to boil in large skillet. Add mussels; cover and cook until mussels open, 2 to 3 minutes (discard any mussels that do not open). Transfer mussels to large bowl. Cover liquid in skillet and set aside. Remove mussels from shells; discard shells. Pour clam juice and any accumulated juices from mussels into liquid in skillet. Bring to boil; reduce heat to medium and simmer until reduced to 1/2 cup, about 5 minutes. Whisk in 2 tablespoons oil. Cover; set aside.
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4
Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
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5
Using tongs, transfer pasta to skillet with juices, reserving pasta cooking liquid in pot. Add mussels and squash to skillet; toss. Add spinach to pasta cooking liquid; let stand 1 minute to wilt. Drain spinach.
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6
Divide wilted spinach among 4 wide shallow bowls. Divide linguine, squash, mussels, and sauce among bowls. Drizzle with oil and serve.
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7
Crisp, citrusy Monchhof 2007 Estate Riesling, Germany ($15).
