2 1/2 qt. mussels in shells (approximately 75)
1/4 c. olive oil
2 cloves garlic, finely minced
2 onions, thinly sliced
2 lemons, thinly sliced
2 lg. (1 lb. 13 oz.) cans Italian tomatoes, mashed
1 (6 oz.) can tomato paste
1 1/2 tbsp. oregano
1/8 tsp. red pepper
1/2 tsp. black pepper
2 tsp. dried basil
1 1/2 tsp. salt
2 c. red wine
2 lb. linguine

Sort, scrub and rinse mussels; trim byssus. Saute onion and garlic in oil in 6-quart kettle. When onion is golden and soft, add lemon slices, tomatoes, tomato paste, basil, oregano, red wine, salt and peppers. Simmer over low heat for 25 minutes with pot covered. Add wine and simmer without the cover until sauce thickens, 15 to 20 minutes. (Sauce may be prepared in advance; up to the addition of the mussels.)

Add mussels to sauce, cover and cook over medium-high heat until the mussels open, approximately 5 minutes. Cook linguine according to package directions and toss with 2 tablespoons olive oil to prevent sticking. Arrange linguine on a large tray. Cover with cooked mussels and tomato sauce. Serve immediately. Makes 8-10 servings.