Linguine with Butternut Squash, Spinach, and Mussels

Ingredients

• 2 5-ounce packages fresh baby spinach leaves
• 8 ounces linguine
• ½ cup bottled clam juice
• 2 pounds mussels, scrubbed, debearded
• ½ teaspoon dried crushed red pepper
• 2 large garlic cloves, minced
• 2 large shallots, chopped
• + 3 more ingredients
• • ½ cup dry white wine
  • 3 tablespoons extra-virgin olive oil, divided, plus additional for drizzling
  • 4 cups ¾-inch cubes peeled butternut squash (about 1 pound)

1. Preheat oven to 400°F. 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: Can be made 4 hours ahead. Let stand a...

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