Ingredients:

3 Tbsps olive oil
2/3 cup onion, chopped
6 each garlic cloves, minced
1 can (28 oz.) diced tomatoes, undrained
1 tsp dried oregano leaves
1/2 tsp salt
1/4 tsp ground cayenne
1/4 cup fresh parsley, finely chopped
1/2 cup dry white wine
16 oz Ronzoni® Linguine
36 each mussels or clams, scrubbed and beards removed from the mussels
2 Tbsps tomato paste

Cooking Directions:

1.  In a large saucepan over medium heat, heat oil; cook onion and garlic until tender, stirring frequently.

2.  Add tomatoes with juice, oregano, salt, cayenne, parsley and wine; heat to boiling. Cook over medium heat, uncovered, 20 to 25 minutes, stirring frequently.

3.  Meanwhile, prepare pasta according to package directions; drain.

4.  Add mussels in shells to sauce; cook, covered, 3 to 5 minutes or until opened. Discard mussels that do not open. With slotted spoon, remove mussels.

5.  Add tomato paste to sauce; cook 2 minutes.

6.  Remove 2 dozen mussels from shells; add to sauce. Toss pasta and sauce; serve garnished with remaining mussels in shells.