Directions:
- In a large pot of boiling salted water, cook the linguine until just barely al dente. Drain, reserving 1/2 cup of the pasta cooking water.
- Meanwhile, in a large, deep skillet, heat 1/4 cup of the olive oil until shimmering. Add the sliced onion, thinly sliced garlic and crushed red pepper and cook over high heat until softened, about 2 minutes.
- Add the mussels and cook, tossing, until half of them are opened, 2 to 3 minutes.
- Add the coarsely chopped kale leaves and cook, tossing, until wilted, 3 to 4 minutes.
- 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.
- Discard any unopened mussels. Season the linguine generously with salt. Transfer the linguine to shallow bowls, drizzle each with 1/2 tablespoon olive oil and serve at once.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 708.06 Kcal (2965 kJ) | ||
| Calories from fat | 263.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.29g | 45% | |
|---|---|---|---|
| Cholesterol | 76.24mg | 25% | |
| Sodium | 713.24mg | 30% | |
| Potassium | 772.8mg | 16% | |
| Total Carbs | 72.44g | 24% | |
| Sugars | 2.83g | 11% | |
| Dietary Fiber | 5.69g | 23% | |
| Protein | 38.63g | 77% | |
| Vitamin C | 21mg | 35% | |
| Iron | 10.8mg | 60% | |
| Calcium | 89.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 194.87 Kcal (816 kJ) | ||
| Calories from fat | 72.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.06g | 45% | |
|---|---|---|---|
| Cholesterol | 20.98mg | 25% | |
| Sodium | 196.29mg | 30% | |
| Potassium | 212.69mg | 16% | |
| Total Carbs | 19.94g | 24% | |
| Sugars | 0.78g | 11% | |
| Dietary Fiber | 1.57g | 23% | |
| Protein | 10.63g | 77% | |
| Vitamin C | 5.8mg | 35% | |
| Iron | 3mg | 60% | |
| Calcium | 24.6mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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