Mussels Fra Diavola

• 12 garlic cloves, minced
• 1 1/2 teaspoons hot red pepper flakes
• 1/2 cup olive oil
• 1 (28 ounce) can whole tomatoes
• 2 tablespoons tomato paste
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• 1/4 cup capers, drained
• 1/2 cup kalamata olive, pitted and chopped
• 1/3 cup red wine
• 3 lbs mussels, cleaned and debearded
• 1 lb linguine, cooked

1. heat oil in a 12 inch skillet.
2. add garlic and red pepper flakes, stir.
3. add tomatoes, paste, oregano, basil, capers, olives, and wine, breaking up tomatoes simmer about 15 minutes until sauce thickens.
4. meanwhile cook the linguine and drain.
5. raise the heat of the sauce to medium, add the mussels, and cover.
6. cook 3-6 minutes more until mussels open.
7. discard any that don't open.
8. serve sauce over linguine.

garlic, hot red pepper, olive oil, tomatoes, tomato paste, oregano, basil, capers, kalamata olive, red wine, mussels, linguine

Taken from www.food.com/recipe/mussels-fra-diavola-66565 (may not work)