Ingredients
12 garlic cloves, minced
1 1/2 teaspoons hot red pepper flakes
1/2 cup olive oil
1 (28 ounce) can whole tomatoes
2 tablespoons tomato paste
2 teaspoons dried oregano
1 teaspoon dried basil
1/4 cup capers, drained
1/2 cup kalamata olive, pitted and chopped
1/3 cup red wine
3 lbs mussels, cleaned and debearded
1 lb linguine, cooked
Preparation
-heat oil in a 12 inch skillet. -add garlic and red pepper flakes, stir. -add tomatoes, paste, oregano, basil, capers, olives, and wine, breaking up tomatoes simmer about 15 minutes until sauce thickens. -meanwhile cook the linguine and drain. -raise the heat of the sauce to medium, add the mussels, and cover. -cook 3-6 minutes more until mussels open, discard any that don’t open. -serve sauce over linguine.
