Pan-Roasted Mussels over Garlic Linguini

• 1 teaspoon salt, plus more
• salt, for the pasta water
• 2 lbs mussels, scrubbed, debearded
• 1 tablespoon chili powder
• 1 teaspoon onion powder
• 1 teaspoon hot paprika
• 1 teaspoon black pepper, freshly ground
• 1 lb linguine
• 6 garlic cloves, thinly sliced
• 14 cup olive oil
• 12 teaspoon dried red pepper flakes
• 12 cup parmesan cheese, grated

1. Heat salted water to a boil in a stockpot.
2. Heat a large cast-iron skillet over medium-high heat.
3. Toss mussels, chili powder, onion powder, paprika, 1/2 teaspoons salt and pepper to taste in a large bowl.
4. Transfer mussels to skillet; cook, covered, shaking pan occasionally, 8 minutes until mussels are open; discard any mussels that haven't opened.
5. Meanwhile, cook pasta in boiling water until al dente, about 8 minutes; drain, reserving 1/2 cup of cooking liquid.
6. Return pasta to stockpot; toss with garlic, olive oil, red pepper flakes, remaining 1/2 teaspoons of salt, pepper and reserved cooking liquid.
7. Transfer to a serving platter, pour mussels and any of their cooking liquid on top, garnish with cheese.
8. Serve immediately.

salt, salt, mussels, chili powder, onion powder, hot paprika, black pepper, linguine, garlic, olive oil, red pepper, parmesan cheese

Taken from www.food.com/recipe/pan-roasted-mussels-over-garlic-linguini-225226 (may not work)