2-3 tbsp. olive oil
1 lg. onion, chopped
7-8 cloves, garlic, minced
1/4 tsp. crushed red pepper (more if you like it HOT)
1 tbsp. dry oregano
1/2 tbsp. dry basil
1 1/2 tbsp. dry parsley
1/4 tsp. salt
2 (8 oz.) cans tomato sauce (not paste)
1 (8 oz.) can water
1 (28 oz.) can peeled tomatoes
1 1/2 lbs. mussells (in the shell)
Linguini macaroni

Scrub the mussells and place in large pot to steam. Steam for about 5-10 minutes or until shells have opened. Run through cold water to cool them so that they can be handled comfortably. Remove meat from shell and set aside.

Saute onions and garlic until golden and add all the spices at once. Stir for about 1 minute or until oil is absorbed. Add the 2 cans of tomato sauce plus 2 can of water and simmer for about 1 minute, stirring constantly so that all the ingredients mix thoroughly. Add the peeled tomatoes. At this point you use a potato masher to further crush the peeled tomatoes. Add the shelled mussells and simmer for about 1 hour (more or less) stirring occasionally to keep ingredients well mixed.

In a large pot of water, with salt added if desired, add linguini when water comes to a boil. Cook to desired tenderness and drain. Serve with sauce.