Pasta with Mussels and Tomatoes

1. 1

   Heat 3 tablespoons of the olive oil in a large, deep skillet until shimmering.

2. 2

   Add the onion and garlic and cook over moderate heat until fragrant and softened, about 6 minutes.

3. 3

   Increase the heat to moderately high, add the wine and boil until reduced to 1/2 cup, about 12 minutes.

4. 4

   Add the tomatoes, crushed red pepper and mussels.

5. 5

   Cover and cook until the mussels open, about 5 minutes.

6. 6

   Transfer the mussels with a slotted spoon to a large warmed bowl.

7. 7

   Season the sauce with salt and pepper, cover and remove the skillet from the heat.

8. 8

   Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente.

9. 9

   Drain the pasta, reserving 1/2 cup of the cooking water.

10. 10

    Add the pasta and the water to the sauce and toss over low heat for 1 minute.

11. 11

    Add the pasta and the sauce to the mussels and toss.

12. 12

    Sprinkle with the parsley, drizzle with the remaining 2 tablespoons of olive oil and serve.

* Per serving · 4 servings · Values may vary.