2 dozen mussels
2 tbsp. salad oil
1 med. onion, chopped
1 garlic clove, crushed
1 (14 1/2 to 16 oz.) can tomatoes
1 (6 oz.) can tomato paste
3 tbsp. parsley
2 tbsp. white wine
1 1/2 tsp. salt
1 tsp. sugar
1/4 tsp. crushed red pepper
1 (16 oz.) pkg. linguine

About 40 minutes before serving, scrub mussels with stiff brush under cold water; remove beards. In 5-quart pot, heat mussels and 1 inch water to boiling. Reduce heat to medium-low; cover and cook until shells open, about 5 minutes.

Discard shells from mussels; rinse mussels in cooking broth to remove sand. Chop mussels; set aside. Let broth stand until sand settles to bottom of pot. Reserve 3/4 cup clear broth; set aside.

Meanwhile, in 4-quart pan over medium heat, in hot oil, cook onion and garlic until tender. Add reserved mussel broth, tomatoes with their liquid, tomato paste, parsley, wine, salt, sugar and pepper, stirring to break up tomatoes. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 15 minutes, stirring occasionally.

While sauce is simmering, prepare linguine as label directs. To serve, stir mussels into tomato sauce and heat through. Serve over linguine. I sometimes add raw shrimp and scallops for the last 5 minutes of cooking time.