Active Time

　　35 minutes

　　Total Time

　　35 minutes

　　

Ingredients

Makes 6 main-course servings

　　12 garlic cloves, minced (1/3 cup)

　　1 1/2 teaspoons dried hot red pepper flakes

　　1/2 cup olive oil

　　1 (28-oz) can whole tomatoes in purée

　　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 or other brine-cured black olives (3 oz), pitted and chopped

　　1/3 cup dry red wine

　　1 lb dried linguine

　　3 lb mussels (preferably cultivated), cleaned (see cooks' note, below)

　　

Step 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. 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.

　　

Step 2

Cook linguine in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.

　　

Step 3

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.)

　　

Step 4

Serve linguine with mussels and sauce.

　　Cooks' notes:

　　· Just before cooking, clean mussels by scrubbing them well with a brush under cold water and scraping off any barnacles with a knife. If beard is still attached, remove it by pulling it from tip to hinge or by pulling and cutting it off with knife.

　　· Tomato sauce, without mussels, can be made 2 days ahead and chilled, covered.