10-20 mussels
3/4 c. olive oil
4-5 plum tomatoes, crushed
3-4 garlic cloves, chopped fine
1/2 c. chopped parsley
1 lb. linguini or other pasta
1 tbsp. salt

Place scrubbed mussels in a pan with oil, tomatoes, garlic and parsley; mix well. Cover pan and cook over medium heat until mussels open; cook 6 more minutes. Remove mussels and cook sauce 6 more minutes, uncovered, over low heat.

Meanwhile, cook pasta al dente; drain. Place pasta on a large platter and pour sauce over top. Top with opened mussels. Add more fresh parsley if desired. Serves 4.