Ingredients

2 tbsp olive oil

2 cloves garlic, crushed

18 Prince Edward Island mussels

8 oz tomato sauce (see recipe page 144, omitting basil)

Pinch oregano

Pinch crushed red pepper flakes

Pinch salt

1/4 lb cooked bucatini pasta

Chopped parsley, for garnish

Difficulty: 2 | Serves: 4

Directions:

1. Heat oil; add garlic and sauté until lightly golden.

2. Add mussels, sauté briefly.

3, Add next four ingredients, stir, cover and cook until mussels open, 7 minutes

4. Serve over bucatini, discarding unopened mussels, garnish with parsley.

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