Mussels With Pasta

Preparation

1. Step 1

   Rinse the mussels and drain thoroughly. Put them in a heavy-bottom kettle and cover closely. It is not necessary to add liquid. As the mussels cook, shake them in the kettle to redistribute them. Let steam 3 to 4 minutes or until the mussels open. Uncover.

2. Step 2

   Line a bowl with a fine sieve and line the sieve with a double thickness of cheesecloth. Pour the liquid from the kettle into it; there should be almost ¾ cup. Set aside. Empty the mussels into a flat dish and set aside.

3. Step 3

   Drop the tomatoes into a basin of boiling water and let stand 9 seconds. Drain and, using a small paring knife, pull the skin from each. Cut away and discard the core from each. Cut the tomatoes into small cubes. There should be about 2¼ cups.

4. Step 4

   Bring about 10 cups of water to the boil and add salt to taste.

5. Step 5

   Meanwhile, put the oil in skillet and add the garlic. Cook briefly without browning and add the tomatoes. Cook about 2 minutes and add the reserved mussel liquid, hot red pepper flakes, salt and pepper to taste. Cook 5 minutes and add the cream. Bring to the boil and add the mussels with any accumulated liquid. Bring to the boil and remove from the heat. Stir in the basil.

6. Step 6

   Add the linguine to the boiling water and cook 10 to 12 minutes to the desired doneness. Drain and add to the mussels and serve.