MUSSELS ALLA DIAVOLA

Serves 6 as main course

• 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. cultivated mussels, cleaned if necessary

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. 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.

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