3 ounces uncooked linguine
1/2 cup chopped onion
1/4 cup chopped green bell pepper
2 ounces vegetarian Italian sausage, cut into (1/2-inch-thick) slices
3 garlic cloves, minced
1/8 teaspoon saffron threads, crushed
1 cup chopped plum tomatoes
1/4 cup dry white wine
1/8 teaspoon freshly ground black pepper
1 cup broth
1 pound mussels, scrubbed and debearded (about 60 mussels)
2 tablespoons chopped fresh parsley
Cook pasta according to package directions, omitting salt and fat. Drain.
While pasta cooks, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, bell pepper, sausage, and garlic to pan; saut? 3 minutes. Add the saffron, and saut? 4 minutes or until sausage is browned. Stir in tomatoes; cook 2 minutes. Add wine, black pepper, and broth; bring to a boil. Add mussels; cover and cook 4 minutes or until mussels open. Remove from heat; discard any unopened shells. Stir in parsley. Serve mussel mixture over pasta.
Adapted from Cooking Light.