Mussels alla Diavola

1. 1

   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.

2. 2

   Add tomatoes with puree, tomato paste, herbs, capers, olives, and wine and simmer, uncovered, stirring occasionally and breaking up tomatoes, until sauce is thick, about 15 minutes.

3. 3

   Cook linguine in a 6 to 8-quart pot of boiling salted water until al dente, then drain in a colander.

4. 4

   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.

5. 5

   (Discard any mussels that remain unopened after 6 minutes.)

6. 6

   Serve linguine with mussels and sauce and garnish with chives.

7. 7

   Cooks' Note: Just before cooking, clean mussels by scrubbing them well with a brush under cold water and scraping off any barnacles with a knife.

8. 8

   If beard is still attached, remove it by pulling it from tip to hinge or by pulling and cutting it off with knife.

9. 9

   The tomato sauce, without mussels, can be made 2 days ahead and chilled, covered.

* Per serving · 4 servings · Values may vary.