Linguine With Shrimp And Mussels

• 1/4 cup chopped onion
• 2 cloves garlic, chopped
• Small amount of olive oil
• 1 can (1 1/2 pounds) Italian plum tomatoes, drained and squeezed
• 1 tablespoon capers
• 1/2 teaspoon salt
• 2 tablespoons white pepper, or to taste
• 1 teaspoon chopped parsley
• 1/2 pound medium black olives (nicoise)
• 2 tablespoons olive oil
• 1/2 cup white wine
• 12 large mussels
• 1 pound medium shrimp
• 1/4 teaspoon crushed red pepper
• 1 pound linguine

1. Saute onion and garlic in a little oil.
2. Add tomatoes, capers, salt and pepper to onions and garlic, and simmer 20 minutes.
3. Add parsley and olives.
4. In a separate saucepan heat the 2 tablespoons of olive oil, add the wine and mussels, and steam until mussels open.
5. Remove mussels.
6. In the same liquid steam shrimp until just barely done.
7. Meanwhile, cook linguine to the desired doneness.
8. Drain.
9. Remove shells from mussels and shrimp, and mix with the sauce.
10. Pour over cooked linguine.

onion, garlic, amount of olive oil, italian plum tomatoes, capers, salt, white pepper, parsley, black olives, olive oil, white wine, mussels, shrimp, red pepper, linguine

Taken from cooking.nytimes.com/recipes/2743 (may not work)