1/4 c. cooking oil
1 lg. onion, chopped
4 cloves garlic, minced
4 (28 oz.) cans peeled whole tomatoes, cut up
1 tbsp. crushed red pepper
5 lbs. mussels, scrubbed and de-bearded
1 (28 oz.) can tomato puree
4 (10 oz.) pkgs. frozen leaf spinach, chopped
2 lbs. spaghetti or linguini, cooked
1 tsp. salt
1 tsp. dried basil
1 tsp. oregano
1/3 c. snipped parsley

In a large saucepan, cook onions and garlic in oil until tender but not browned. Add undrained tomatoes, tomato puree, parsley, salt, oregano, basil, and pepper. Bring to boil, stirring occasionally. Reduce heat, cover and simmer about 45 minutes. Taste - add more seasoning if desired.

While sauce is cooking - prepare spinach. Cook spinach as directed. Drain well, season with 1/4 cup vegetable oil - garlic powder and salt to taste.

Add cleaned mussels to prepared sauce. Cover, cook on medium heat, stirring occasionally, until shells open.

Serve in individual large soup bowls. Put bed of spinach on bottom of bowl - top with spaghetti, cover with generous scoop of macaroni and sauce.