Ingredients
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12 garlic cloves, minced
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1/2 cup olive oil
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1 (28 ounce) can whole tomatoes
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2 tablespoons tomato paste
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2 teaspoons dried oregano
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1 teaspoon dried basil
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1/4 cup capers, drained
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1/2 cup kalamata olive, pitted and chopped
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1/3 cup red wine
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3 lbs mussels, cleaned and debearded
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1 lb linguine, cooked
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1 1/2 teaspoons hot red pepper flakes
Instructions
- 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.