Italian-Style Mussels And Spaghettini

• 8 ounces uncooked spaghettini
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1/2 cup clam juice
• 1/4 teaspoon crushed red pepper
• 1 (14 1/2-ounce) can Italian-style diced tomatoes, undrained
• 20 mussels (about 1 pound), rinsed and debearded
• 1 (6-ounce) can no-salt-added tomato paste
• 1/4 cup chopped fresh flat-leaf parsley

1. Cook pasta according to package directions, omitting salt and fat.
2. Heat oil in a Dutch oven over medium heat. Add garlic; saute for 4 minutes. Add the clam juice, red pepper, and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes.
3. Add mussels; cover and cook 3 minutes or until shells open. Discard any unopened shells. Stir in tomato paste, and cook for 2 minutes, uncovered, or until sauce thickens.
4. Drain pasta, and place into each of 4 bowls. Top with mussels and sauce. Serve with parsley.

spaghettini, olive oil, garlic, clam juice, red pepper, italianstyle diced tomatoes, mussels, salt, parsley

Taken from www.myrecipes.com/recipe/italian-style-mussels-spaghettini (may not work)