Mussels Alla Diavola

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 12 garlic cloves, minced (1/3 cup)
• 1 1/2 teaspoons hot red pepper flakes
• 1/2 cup olive oil
• 1 (28 ounce) can whole tomatoes in puree
• 2 tablespoons tomato paste
• 2 teaspoons dried oregano, crumbled
• 1 teaspoon dried basil, crumbled
• 1/4 cup drained bottled capers (1 1/4 oz)
• 1/2 cup kalamata olives (3 oz) or 1/2 cup other brine-cured black olives, pitted and chopped (3 oz)
• 1/3 cup dry red wine
• 1 lb dried linguine
• 3 lbs mussels, cleaned

Recipe

• 1 cook garlic and red pepper flakes in oil in a deep 12-inch heavy skillet over moderate heat, stirring, until fragrant but not browned, about 2 minutes.
• 2 add tomatoes with puree, tomato paste, herbs, capers, olives, and wine and simmer, uncovered, stirring occasionally and breaking up tomatoes, until sauce is thick, about 15 minutes.
• 3 cook linguine in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
• 4 while pasta cooks, increase heat under sauce to moderately high and add mussels, then cook, covered, until mussels just open wide, checking frequently after 3 minutes and transferring to a bowl. (discard any mussels that remain unopened after 6 minutes.).
• 5 serve linguine with mussels and sauce.