Linguine With Mussels

• 2 pounds fresh mussels
• 12 ounces linguine, uncooked
• Vegetable cooking spray
• 1 teaspoon olive oil
• 1 1/2 cups chopped sweet red pepper
• 1/4 cup chopped fresh basil, divided
• 1/2 teaspoon salt
• 1/4 teaspoon dried crushed red pepper
• 4 large cloves garlic, minced
• 3/4 cup dry white wine

1. Remove beards on mussels, and scrub shells with a brush. Discard opened, cracked, or heavy mussels (they're filled with sand). Set aside.
2. Cook pasta according to package directions, omitting salt and fat; drain well. Place in a serving bowl; keep warm.
3. Coat a nonstick skillet with cooking spray. Add olive oil; place over medium-high heat until hot. Add sweet red pepper, 2 tablespoons basil, salt, crushed red pepper, and garlic; cook, stirring constantly, 2 minutes.
4. Add mussels and wine. Cover and cook 5 minutes or until mussels open. (Discard any mussels that do not open.) Spoon mussels and wine mixture over pasta; sprinkle with remaining 2 tablespoons chopped basil.

fresh mussels, linguine, vegetable cooking spray, olive oil, sweet red pepper, fresh basil, salt, red pepper, garlic, white wine

Taken from www.myrecipes.com/recipe/linguine-with-mussels-0 (may not work)