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

Rinse and debeard mussels. Steam until shell open, approximately 4 minutes, then set aside. Saute onion and garlic in oil in 6-quart kettle. When onion is golden and soft, add lemon slices, tomatoes, tomato paste, basil, oregano, wine, salt, and peppers. Simmer over low heat for 25 minutes with pot covered. Remove cover, simmer until sauce thickens.

Remove top half of shell and add mussels to sauce, cover and cook over medium-high heat just long enough to heat mussels.

Cook linguine according to directions and toss with 2 tablespoons olive oil to prevent sticking. Cover linguine with mussels and sauce. Serve immediately.

Makes 8-10 servings.