recipe ingredients
1 1/2 tsp salt
12 oz linguine
Olive-oil cooking spray
1 1/4 cups diced fennel bulb
1 1/2 cups chopped onion
1 1/2 Tbsp minced garlic
1/2 tsp hot-red-pepper flakes
1 (14 1/2-oz) can whole tomatoes in juice, chopped, juice reserved
1 cup dry white wine
2 lb medium mussels (about 42), scrubbed, debearded
1/2 cup chopped parsley
2 tsp extra-virgin olive oil

recipe directions
In large pot, bring 4 quarts of water and 1 teaspoon salt to a boil. Add pasta and cook according to package directions. Drain, then return to pot. Meanwhile, spray a Dutch oven with cooking spray. Heat over medium-high heat; add fennel, onion, garlic and red-pepper flakes. Cover and cook over medium heat 8 to 10 minutes, stirring occasionally, until fennel and onion are tender. Add tomatoes with juice, wine and remaining salt. Boil 3 minutes. Add mussels; return to a boil. cover; cook over medium heat 3 to 4 minutes, until mussels open. As they open, remove with slotted spoon to bowl. Stir parsley and olive oil into tomato mixture; add pasta; toss. Spoon pasta into 6 pasta bowls. Top each with 7 mussels.

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