12 Garlic Cloves
1 1/2 Hot Red Pepper Flakes
1/2 Olive Oil
1 Whole Tomatoes
2 Tomato Paste
2 Dried Oregano
1 Dried Basil
1/4 Capers
1/2 Kalamata Olive
1/3 Red Wine
3 Mussels
1 Linguine


heat oil in a 12 inch skillet.
add garlic and red pepper flakes, stir.
add tomatoes, paste, oregano, basil, capers, olives, and wine, breaking up tomatoes simmer about 15 minutes until sauce thickens.
meanwhile cook the linguine and drain.
raise the heat of the sauce to medium, add the mussels, and cover.
cook 3-6 minutes more until mussels open.
discard any that don’t open.
serve sauce over linguine.