Linguine with Butternut Squash, Spinach, and Mussels


  • 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...

View full recipe at SpringPad


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