Name: Mussels alla Diavola
Cook time: 35 minutes
Total time: 35 minutes
Yield: Makes 6 main-course servings
Ingredients: 12 garlic cloves, minced (1/3 cup); 1 1/2 teaspoons dried hot red pepper flakes; 1/2 cup olive oil; 1 (28-oz) can whole tomatoes in purée; 2 tablespoons tomato paste; 2 teaspoons dried oregano, crumbled; 1 teaspoon dried basil, crumbled; 1/4 cup drained bottled capers (1 1/4 oz); 1/2 cup Kalamata or other brine-cured black olives (3 oz), pitted and chopped; 1/3 cup dry red wine; 1 lb dried linguine; 3 lb mussels (preferably cultivated), cleaned (see cooks' note, below)

Cooks' notes:

· Just before cooking, clean mussels by scrubbing them well with a brush under cold water and scraping off any barnacles with a knife. If beard is still attached, remove it by pulling it from tip to hinge or by pulling and cutting it off with knife.
· Tomato sauce, without mussels, can be made 2 days ahead and chilled, covered.

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