Linguine With Mussels and Kale

1. 1

   In a large pot of boiling salted water, cook the linguine until just barely al dente.

2. 2

   Drain, reserving 1/2 cup of the pasta cooking water.

3. 3

   Meanwhile, in a large, deep skillet, heat 1/4 cup of the olive oil until shimmering.

4. 4

   Add the sliced onion, thinly sliced garlic and crushed red pepper and cook over high heat until softened, about 2 minutes.

5. 5

   Add the mussels and cook, tossing, until half of them are opened, 2 to 3 minutes.

6. 6

   Add the coarsely chopped kale leaves and cook, tossing, until wilted, 3 to 4 minutes.

7. 7

   Add the linguine and the reserved cooking water and cook, tossing, until the linguine is al dente, the mussels are open and the sauce is thickened, about 2 minutes longer.

8. 8

   Discard any unopened mussels.

9. 9

   Season the linguine generously with salt.

10. 10

    Transfer the linguine to shallow bowls, drizzle each with 1/2 tablespoon olive oil and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.