Mussels alla Diavola

Ingredients

• 3 lb mussels (preferably cultivated), cleaned (see cooks' note, below)
• 1 lb dried linguine
• ¹/₃ cup dry red wine
• ½ cup Kalamata or other brine-cured black olives (3 oz), pitted and chopped
• ¼ cup drained bottled capers (1 ¼ oz)
• 1 teaspoon dried basil, crumbled
• 2 teaspoons dried oregano, crumbled
• + 5 more ingredients
• • 2 tablespoons tomato paste
  • 1 (28-oz) can whole tomatoes in purée
  • ½ cup olive oil
  • 1 ½ teaspoons dried hot red pepper flakes
  • 12 garlic cloves, minced (¹/₃ cup)

1. Cook garlic and red pepper flakes in oil in a deep 12-inch heavy skillet over moderate heat, stirring, until fragrant but not browned, about 2 minutes. Add tomatoes with purée, tomato paste, herbs, capers, olives, and wine and simmer, uncovered, stirring occasionally and breaking up tomatoes, ...

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