Linguine With Mussels

• 4 pounds small mussels
• 1 tablespoon plus 1/4 cup olive oil
• 2 teaspoons finely chopped garlic
• 3 tablespoons plus 10 cups water
• 2 cups fresh new peas or a 10-ounce frozen package
• 1 cup ricotta cheese
• 9 ounces fresh or packaged dried linguine
• 18 teaspoon dried hot red pepper flakes
• 1/4 cup finely chopped fresh basil or 2 tablespoons dried
• Salt to taste if desired
• Freshly ground pepper to taste

1. Pull off the hairlike ''beard'' that may protrude from mussel shells, and cut off any extraneous matter.
2. Rinse mussels thoroughly under cold running water and drain.
3. There should be about 12 cups.
4. Heat 1 tablespoon oil in a large kettle.
5. Add garlic and cook, stirring without browning, about 1 minute.
6. Add mussels and 3 tablespoons water.
7. Cover closely and cook about 4 minutes or until shells open.
8. As mussels cook, shake kettle to redistribute them so they steam evenly.
9. Line a bowl with a large colander and drain mussels.
10. There should be about 1 1/2 cups of broth.
11. Reserve broth.
12. If fresh peas are used, drop in a pot of boiling water, cook 3 minutes and drain.
13. If frozen peas are used, put in a sieve and run very hot tap water over them until defrosted.
14. Set aside.
15. When mussels are cool enough to handle, remove meat from shells.
16. There should be about 1 1/2 cups.
17. Set aside.
18. Discard shells.
19. Pour reserved mussel liquid through a strainer into a large skillet and add ricotta cheese.
20. Stir until blended and simmering.
21. Meanwhile, bring the remaining 10 cups of water to a boil and add linguine.
22. If fresh pasta is used, cook 1 1/2 to 2 minutes, or to desired degree of doneness.
23. If dried linguine is used, cook 7 to 9 minutes, or to desired doneness.
24. Drain linguine and add it to ricotta sauce.
25. Add remaining 1/4 cup oil and stir.
26. Add peas, hot red pepper flakes, basil, salt, pepper and mussels.
27. Cook until mussels are heated through and piping hot.

mussels, olive oil, garlic, water, fresh new peas, ricotta cheese, linguine, fresh basil, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/2752 (may not work)