- 12 garlic cloves, minced (1/3 cup)
- 1 1/2 teaspoons dried hot red pepper flakes
- 1/2 cup olive oil
- 1 (28-oz) can whole tomatoes in purée
- 2 tablespoons tomato paste
- 2 teaspoons dried oregano, crumbled
- 1 teaspoon dried basil, crumbled
- 1/4 cup drained bottled capers (1 1/4 oz)
- 1/2 cup Kalamata or other brine-cured black olives (3 oz), pitted and chopped
- 1/3 cup dry red wine
- 1 lb dried linguine
- 3 lb mussels (preferably cultivated), cleaned (see cooks' note, below)
- Cook garlic and red pepper flakes in oil in a deep 12-inch heavy skillet over moderate heat, stirring, until fragrant but not browned, about 2 minutes. Add tomatoes with purée, tomato paste, herbs, capers, olives, and wine and simmer, uncovered, stirring occasionally and breaking up tomatoes, until sauce is thick, about 15 minutes.
- Cook linguine in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
- While pasta cooks, increase heat under sauce to moderately high and add mussels, then cook, covered, until mussels just open wide, checking frequently after 3 minutes and transferring to a bowl. (Discard any mussels that remain unopened after 6 minutes.)
- Serve linguine with mussels and sauce.