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Linguine with Butternut Squash, Spinach, and Mussels


Linguine with Butternut Squash, Spinach, and Mussels Recipe

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

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