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Categories:
garlic hot red pepper olive oil tomatoes tomato paste oregano basil capers kalamata olives red wine linguine mussels
Viewed: 22 - Published at: 9 years agoIngredients
- 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
Method
- 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.
- 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.
- Cook linguine in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
- 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.).
- Serve linguine with mussels and sauce.
