Pasta alle Cozze e Capperi

• 12 ounces bucatini or other dried string pasta
• Coarse sea salt for the water
• 1/2 cup extra-virgin olive oil
• 1 tablespoon fennel seeds, crushed
• 1 tablespoon rosemary leaves, minced
• 24 mussels, scrubbed, bearded, and dried
• 1 1/2 cups dry white wine
• 1/4 cup good-quality white wine vinegar
• 4 ounces dried black olives, stones removed
• 1/4 cup capers, preserved under salt, rinsed, and dried
• 1 cup just-made fine bread crumbs, sauteed in 1/4 cup extra-virgin olive oil

1. Cook the pasta in abundant boiling, sea-salted water to al dente, draining it but leaving it somewhat wet and transferring it back to its cooking pot to await its sauce.
2. While the water for the pasta reaches the boil, attend to the mussels.
3. In a very large, heavy pot over a medium flame, warm the olive oil and scent it with the fennel and rosemary.
4. Add the mussels and roll them about in the oil for a minute or two before adding the wine and the vinegar and bringing it all to a simmer.
5. Cover the pot and steam the mussels, removing them with a slotted spoon to a deep bowl as they open.
6. Over a lively flame, reduce the mussel-cooking liquors for 2 or 3 minutes.
7. Remove from the flame.
8. Add the olives and the capers and reacquaint the mussels with their sauce.
9. Add the cooked pasta to the pot, tossing it about with the mussels and the sauce for a few seconds only to warm it.
10. Turn the whole out into a warmed, shallow bowl, dusting it with the golden bread crumbs

bucatini, salt, extravirgin olive oil, fennel seeds, rosemary, mussels, white wine, white wine vinegar, black olives, capers, bread crumbs

Taken from www.epicurious.com/recipes/food/views/pasta-alle-cozze-e-capperi-391156 (may not work)