Mussels alla Diavola

My husband and I were grocery shopping Saturday afternoon and were thrilled to discover live mussels, caught that morning, on sale, so we grabbed a pound. I wanted to prepare them that evening, while they were still fresh, so this is how we enjoyed them. They were FABULOUS - I definitely will be making this again.


Ingredients
4 garlic cloves, minced
1/2 teaspoon dried hot red pepper flakes
1/6 cup olive oil
1/3 (28-oz) can whole tomatoes in purée
3/4 tablespoon tomato paste
3/4 teaspoon dried oregano, crumbled
1/3 teaspoon dried basil, crumbled
1 tablespoon drained bottled capers
1/6 cup Kalamata or other brine-cured black olives (1 oz), pitted and chopped
3 tablespoons dry red wine
1/3 lb dried linguine
1 lb mussels (preferably cultivated), cleaned


Procedure
Thoroughly clean the mussels by scrubbing with brush under cold water until no barnacles or beards remain. 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 purée, 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. (Toss any mussels that remain unopened after 6 minutes.) Serve linguine with mussels and sauce. Makes 2 large servings.

*This recipe is adapted from one which appeared in Gourmet Magazine in July 2003.