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Mussels Linguine with Tomato Fennel Sauce

Mussels Linguine with Tomato Fennel Sauce

Mussels Linguine with Tomato Fennel Sauce.The mussels are smothered in a spicy, chunky tomato fennel sauce. Easy and delicious for any day of the week.
Course Pasta, Seafood
Cuisine Italian
Keyword fennel sauce, linguine, mussels, tomatoe sauce
Servings 4
Author Marisa


  • 2 pounds mussels scrubbed clean *(see tips)
  • 2 tablespoons olive oil
  • 1 cup diced fennel 1/2 half medium sized fennel bulb
  • 1/2 cup diced red onion
  • 1/2 cup diced carrots 1 medium sized carrot
  • 3 garlic cloves minced
  • 1/2 teaspoon crushed chili pepper
  • 1/2 cup white wine
  • 24 ounce jar Passata strained, crushed tomatoes
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon black pepper
  • 2 large sprigs of fresh basil or a handful of chopped basil
  • 454 grams Linguine


  • Tomato Fennel Sauce
  • In a sauce pot, heat the olive oil over medium low heat.
  • Add in the fennel, onions, carrots, minced garlic and crushed chili pepper.
  • Sauté for about 6 minutes or just until the fennel and onions are translucent and soft.
  • Stir often taking care not to burn the garlic.
  • Add the white wine and passata (strained, crushed tomato) with 2 cups of cold water to the vegetable mixture. Stir well.
  • Add in the salt, pepper and basil. stirring well.
  • Bring to a boil then lower the heat and let the sauce simmer till thickened for about 40 to 45 minutes.
  • Meanwhile, bring a large pot of water to boil.
  • When the water has reached a roaring boil, salt the water and toss in the linguine, stirring well.
  • Cook according to package instructions.
  • While the pasta is cooking, add the cleaned mussels to the tomato fennel sauce. Cover and let simmer for about 7 minutes. By this time your pasta should be ready. (Time it so that the linguine and sauce are ready at the same time.)
  • When the pasta is cooked, drain well and transfer to a serving bowl.
  • Top the linguine with the mussel, tomato fennel sauce.
  • Garnish with chopped fresh parsley.
  • Serve while still warm.