Mussels Spaghetti in White Wine Tomato Base by Irene Chan-Whitlam‎

250g whole-wheat linguine or spaghetti
1/4 cup extra-virgin olive oil
2 large cloves garlic, chopped
1 15-ounce can crushed tomatoes with basil
1 pack o mussels, cleaned
3/4 cup dry white wine
Big pinch of crushed red pepper
1/4 teaspoon salt
Freshly ground pepper to taste
1/4 cup chopped fresh parsley
1 tablespoon finely grated lemon zest

Bring a large pot of water to a boil. Cook pasta according to package directions. Drain and transfer to a large serving bowl.

heat oil in a large saucepan over medium heat. Add garlic and cook. Carefully add tomatoes and bring to a simmer. Cook, stirring frequently, until thickened slightly, about 5 minutes.
Add mussels and wine to a boil. Cover, reduce heat to medium and cook until the mussels open, 4 to 6 minutes.
Stir in crushed red pepper and simmer over medium heat for 1 minute. Season with salt and pepper.

Ladle the sauce over the pasta and toss to coat. Serve topped with parsley and lemon zest.