MUSSELS MARINARA WITH LINGUINE
4 quarts mussels
1 cup thinly sliced onion
cloves garlic, finely minced
1/4 cup olive oil
1 lemon, thinly sliced
1 pound Italian plum tomatoes, peeled and seeded
3 ounces tomato paste
2 teaspoons chopped fresh basil
1/8 teaspoon cayenne pepper
teaspoon ground pepper
1 teaspoon salt
1 cup dry red wine
Clean the mussels. Saute the onion and garlic in the olive
oil in a large pot. Add the lemon slices when the onion is soft.
tomatoes and tomato paste in a food processor. Add to the pot with the basil,
cayenne and black pepper and salt.
Simmer over low heat, stirring
occasionally, about 25 minutes. Add the wine and simmer 15 to 20 minutes more.
Cook the linguine until al dente and drain well.
Turn out into a
shallow bowl. Add the mussels to the simmering sauce and cook about 6 to 8
minutes, until the shells open.
Discard any unopened shells. Pour the sauce
over the pasta and mix very gently.
Sprinkle with the chopped parsley and