Mostaccioli With Mussels, Calamari and Tomato Sauce

• 1 cup dry white wine
• 2 lbs mussels, scrubbed
• 14 cup extra virgin olive oil
• 2 garlic cloves, minced
• 1 (14 ounce) can Italian plum tomatoes
• 1 lb calamari
• to taste salt
• to taste fresh ground black pepper
• 16 ounces mostaccioli pasta
• 2 tablespoons fresh parsley, chopped

1. BRING wine to a boil in a large pot.
2. Add mussels; cover pot and steam mussels 5-10 minutes until all mussels are open.
3. Remove from heat.
4. When cool enough to handle remove mussels from shell.
5. Discard shells.
6. Set mussels aside.
7. STRAIN cooking liquid and set aside.
8. BRING a large pot of water to a boil.
9. HEAT olive oil in a large skillet over medium heat.
10. Add garlic and saute until golden.
11. Add tomatoes and reserved cooking liquid.
12. Simmer for 5 minutes.
13. ADD calamari and simmer until firm.
14. Season with salt and pepper.
15. Remove from heat.
16. COOK pasta according to package directions.
17. Drain and add pasta to sauce.
18. Add mussels; mix well.
19. Sprinkle with parsley.

white wine, mussels, extra virgin olive oil, garlic, italian plum tomatoes, calamari, salt, ground black pepper, pasta, fresh parsley

Taken from www.food.com/recipe/mostaccioli-with-mussels-calamari-and-tomato-sauce-250104 (may not work)