By Lydia Camarillo| December 5, 2017 at 5:01 PM MST - Updated August 14 at 7:55 AM
12 garlic cloves, minced (1/3 cup) salt & pepper to taste 1/2 cup extra virgin olive oil 1 (28-oz) can whole tomatoes in puree 2 tablespoons tomato paste 2 teaspoons dried oregano 1 teaspoon basil 1/4 cup drained bottled capers 1/2 cup green olives (or your favorite olives), pitted and chopped 1/3 cup dry red wine 1 lb dried linguine
2ounces of onions 3lb mussels , cleaned
Directions: 1.Cook garlic & onions , olives, capers, in olive oil in a deep 12-inch skillet over med heat, stirring, about 2 minutes.
2.Add tomatoes with puree, tomato paste, herbs, and wine and simmer, uncovered, stirring occasionally, until sauce is thick, about 15 minutes.
3. add mussels to sauce around 8 min mark while sauce is thickening. Cook until mussels open wide.
4.Cook linguine to box directions. (Discard any mussels that remain unopened after cooking 6 minutes.)
5. Pour sauce over linguine. Makes 6 servings.
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