Linguine With Mussels and Kale

• 34 lb linguine
• salt
• 14 cup extra virgin olive oil, plus
• 2 tablespoons extra virgin olive oil
• 1 medium onion, quartered lengthwise and thinly sliced crosswise
• 2 garlic cloves, thinly sliced
• 12 teaspoon crushed red pepper flakes
• 2 lbs mussels, scrubbed and debearded
• 6 large kale leaves, stems and inner ribs discarded, leaves coarsely chopped

1. In a large pot of boiling salted water, cook the linguine until just barely al dente.
2. Drain, reserving 1/2 cup of the pasta cooking water.
3. Meanwhile, in a large, deep skillet, heat 1/4 cup of the olive oil until shimmering.
4. Add the sliced onion, thinly sliced garlic and crushed red pepper and cook over high heat until softened, about 2 minutes.
5. Add the mussels and cook, tossing, until half of them are opened, 2 to 3 minutes.
6. Add the coarsely chopped kale leaves and cook, tossing, until wilted, 3 to 4 minutes.
7. Add the linguine and the reserved cooking water and cook, tossing, until the linguine is al dente, the mussels are open and the sauce is thickened, about 2 minutes longer.
8. Discard any unopened mussels.
9. Season the linguine generously with salt.
10. Transfer the linguine to shallow bowls, drizzle each with 1/2 tablespoon olive oil and serve at once.

linguine, salt, extra virgin olive oil, extra virgin olive oil, onion, garlic, red pepper, mussels, kale leaves

Taken from www.food.com/recipe/linguine-with-mussels-and-kale-331508 (may not work)