Pasta with Mussels and Tomatoes

• 5 tablespoons extra-virgin olive oil
• 1 medium onion, minced
• 1 large garlic clove, thinly sliced
• 1 1/2 cups dry white wine
• 1 pound plum tomatoes, peeled and chopped
• 1/2 teaspoon crushed red pepper
• 2 pounds mussels, scrubbed and debearded
• Salt and freshly ground pepper
• 3/4 pound spaghettini
• 1/4 cup chopped flat-leaf parsley

1. Heat 3 tablespoons of the olive oil in a large, deep skillet until shimmering.
2. Add the onion and garlic and cook over moderate heat until fragrant and softened, about 6 minutes.
3. Increase the heat to moderately high, add the wine and boil until reduced to 1/2 cup, about 12 minutes.
4. Add the tomatoes, crushed red pepper and mussels.
5. Cover and cook until the mussels open, about 5 minutes.
6. Transfer the mussels with a slotted spoon to a large warmed bowl.
7. Season the sauce with salt and pepper, cover and remove the skillet from the heat.
8. Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente.
9. Drain the pasta, reserving 1/2 cup of the cooking water.
10. Add the pasta and the water to the sauce and toss over low heat for 1 minute.
11. Add the pasta and the sauce to the mussels and toss.
12. Sprinkle with the parsley, drizzle with the remaining 2 tablespoons of olive oil and serve.

extravirgin olive oil, onion, garlic, white wine, tomatoes, red pepper, mussels, salt, spaghettini, flatleaf

Taken from www.foodandwine.com/recipes/pasta-with-mussels-and-tomatoes (may not work)