2 dozen lg. mussels
Water
2 tbsp. olive or salad oil
1 med. onion, chopped
1 med. green pepper, chopped
1 sm. garlic clove, minced
1 (16 oz.) pkg. liguini
1 lb. cod steaks or 1 (16 oz.) pkg. frozen cod fillets, thawed
1 (16 oz.) can tomatoes
1/3 c. cooking or dry white wine
3 tbsp. tomato paste
2 tbsp. chopped parsley
1 1/2 tsp. salt
1 tsp. sugar
1/2 to 1 tsp. crushed red pepper (a little goes a long way!)
1/2 tsp. basil
1/4 tsp. oregano leaves

About 1 hour before serving: scrub mussels with stiff brush under running cold water; remove beards. In 5 quart Dutch oven or saucepan over high heat, heat 1 inch water to boiling; add mussels; over high heat, heat to boiling. Reduce heat to medium low; cover and cook until shells open, about 5 minutes.

Discard top shells from each mussel; rinse mussel on half shell in cooking broth to remove any sand. Place mussels on plate. Let broth stand awhile until sand settles to the bottom of Dutch oven. Pour 3/4 cup clear broth into measuring cup; discard remaining broth.

In 12 inch skillet over medium heat, in hot oil, cook onion, green pepper, and garlic until tender, stirring occasionally. Meanwhile, prepare linguini as label directs; drain. Keep warm.

Cut skin and bones from fresh cod steaks; cut cod into 1 inch pieces. Into onion mixture, stir cod, tomatoes, with their liquid, remaining ingredients, and reserved mussel broth; over high heat, heat to boiling. Reduce heat to low; cover and simmer 5 minutes or until fish flakes easily when tested with a fork. Add mussels on half shell; heat through.

To serve, spoon fish mixture and linguini onto large platter. Makes 8 servings.