Whole Wheat Fusilli with Mussels

• 5 ounces, weight Whole Wheat Fusilli
• 1- 1/2 pound Mussels, Cleaned
• 3/4 cups Extra Olive Oil
• 2 Shallots, Finely Chopped
• 4 cloves Garlic, Minced
• 1/2 teaspoons Crushed Red Pepper Flakes
• 10 ounces, weight Cherry Tomatoes, Halved
• 20 Basil Leaves, Torn Into Pieces
• Kosher Salt And Freshly Ground Black Pepper, To Taste

1. Fill a large pot with salted water and bring to a boil over high heat.
2. Add the fusilli and cook 2 minutes less than indicated on the package, because you will continue cook the pasta a few more minutes in a saucepan.
3. Drain pasta and set aside.
4. In another large pot, bring water to a boil over high heat and add the mussels.
5. Cook for approximately 3 to 5 minutes.
6. Drain and set aside each opened mussel.
7. Discard all mussels that have not opened.
8. In a saucepan, add olive oil over medium-high heat.
9. Add shallots and cook shallots until translucent.
10. Add garlic, red pepper flakes and cherry tomatoes.
11. Saute everything together for few minutes (about 2-3 minutes).
12. Add reserved fusilli and mussels and stir well for more 2 minutes.
13. Add basil, salt and pepper to taste.
14. Adjust seasoning if necessary.

fusilli, mussels, extra olive oil, shallots, garlic, red pepper, tomatoes, basil, kosher salt

Taken from tastykitchen.com/recipes/main-courses/whole-wheat-fusilli-with-mussels/ (may not work)