Mussel Pasta

• 1/4 cup extra virgin olive oil
• 2 cloves garlic, sliced
• 1 cup canned tomatoes, drained and chopped coarsely
• sea salt and black pepper
• 1/2-1 lb small mussels, scrubbed
• 1/4 cup white wine
• 1/2 lb spaghetti
• 1/8 cup chopped parsley

1. Bring 3 quarts of water to a boil and add 1 tablespoon salt.
2.  In a sauté pan, heat olive oil over medium-high heat and add garlic.
3. Cook 2 minutes, then add tomatoes.
4. Raise heat and cook until tomatoes give off their juice, about 10 minutes.
5. Season with salt and pepper and add mussels and wine.
6. Reduce to medium heat.
7. Cook, stirring and tossing, until all the mussels have opened, about 10 minutes; discard any that have not opened.
8. Meanwhile cook pasta in boiling water until tender yet al dente, about 7 minutes.
9. Drain and add to the pan with sauce.
10. Cook over high heat 2 minutes, adding parsley and adjusting the taste with salt and pepper, to taste; serve immediately.
11. Makes 2 servings.