Linguine with Butternut Squash, Spinach, and Mussels

Name: Linguine with Butternut Squash, Spinach, and Mussels
Yield: 4 Servings
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

By Molly StevensPhotography by Tom Schierlitz

August 8, 2009

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Recipe notes