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1
Add crushed garlic clove and Prophecy Sauvignon Blanc to a wide saucepan and bring to a boil.
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2
Add mussels, cover and cook for 4 minutes, or until mussels open up.
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3
Transfer all open mussels to a bowl.
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4
Discard all mussels that did not open.
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5
Strain 1/2 cup of the mussel broth and reserve.
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6
When the mussels are cool enough to handle, remove 1/2 from their shells and transfer to a small bowl.
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7
Leave the rest of the mussels intact.
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8
Set aside while you cook the tomato sauce and pasta.
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9
Heat olive oil over medium in a large pan.
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10
Add minced garlic and cook until fragrant.
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11
Add the tomatoes, the reserved mussel broth and the chili flakes and simmer for 15-20 minutes, uncovered.
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12
Season with salt and pepper.
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13
Meanwhile, bring a pot of water to a rolling boil and season generously with salt.
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14
Cook your pasta al dente, following the package directions.
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15
Drain the pasta and return it to the pot.
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16
Pour the warm tomato sauce over the pasta, add the mussel meat (without shells), and toss gently until all pasta is coated in sauce.
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17
Divide the pasta between 4 bowls, top with intact (shell on) mussels and garnish with extra-virgin olive oil and fresh herbs.
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18
Enjoy immediately!
