Mussels Marinara with Linguine

Ingredients

• 1 tablespoon Bertolli^® Cooking Olive Oil
• 1 large onion, finely chopped
• 2 cloves garlic, chopped
• 1/4 teaspoon crushed red pepper
• 1/4 cup dry red wine [or clam juice]
• 1 jar (24 ounces) Bertolli^® Tomato & Basil Sauce
• 1 pound mussels, well scrubbed
• 8 ounces linguine, cooked and drained
• 2 tablespoons fresh parsley leaves (optional)