Mussels alla Diavola
- 12 garlic cloves, minced (about 1/3 cup)
- 1 1/2 teaspoons dried hot red pepper flakes
- 1/2 cup olive oil
- 1 (28-ounce) can whole tomatoes in puree
- 2 tablespoons tomato paste
- 2 teaspoons dried oregano, crumbled
- 1 teaspoon dried basil, crumbled
- 1/4 cup drained bottled capers (about 1 1/4 ounces)
- 1/2 cup kalamata or other brine-cured black olives (about 3 ounces), pitted and chopped
- 1/3 cup dry red wine
- 1/2 pound dried sun-dried tomato linguine
- 1/2 pound squid ink linguine
- 3 pounds mussels (preferably cultivated), cleaned (see Cooks' Note)
- Chives, for garnish
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 puree, tomato paste, herbs, capers, olives, and wine and simmer, uncovered, stirring occasionally and breaking up tomatoes, until sauce is thick, about 15 minutes.
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.)
Cooks' Note: 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. The tomato sauce, without mussels, can be made 2 days ahead and chilled, covered.
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