Linguine with mussels gets fit for fall with roasted butternut squash and wilted spinach. Briny and sweet mussels complement the richness of the squash.
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 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 at room temperature.
Step 2
Bring wine, shallots, garlic, and crushed red pepper to boil in large skillet. Add mussels; cover and cook until mussels open, 2 to 3 minutes (discard any mussels that do not open). Transfer mussels to large bowl. Cover liquid in skillet and set aside. Remove mussels from shells; discard shells. Pour clam juice and any accumulated juices from mussels into liquid in skillet. Bring to boil; reduce heat to medium and simmer until reduced to 1/2 cup, about 5 minutes. Whisk in 2 tablespoons oil. Cover; set aside.
Step 3
Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
Step 4
Using tongs, transfer pasta to skillet with juices, reserving pasta cooking liquid in pot. Add mussels and squash to skillet; toss. Add spinach to pasta cooking liquid; let stand 1 minute to wilt. Drain spinach.
Step 5
Divide wilted spinach among 4 wide shallow bowls. Divide linguine, squash, mussels, and sauce among bowls. Drizzle with oil and serve.
What to drink:
Step 6
Crisp, citrusy Mönchhof 2007 Estate Riesling, Germany ($15).
