Recipe Pasta with Mussels Fra Diavolo

Pasta with Mussels Fra Diavolo,in your wildest dreams could a meal be so classy and be made in such little time .Last week out of the blue my friends called they heard I was renting a townhouse in Malibu,California for the summer. With out any notice 4 of our friends called to tell us they were a couple of hour away and would be stopping in.....wouldn't you know it was dinner time. With so little notice and being 4 of July week end I new that it would be impossible to arrange finding a place for all of us to eat in a restaurant near by.All I could find in the house was a couple of loafs of fresh Italian bread and saw I had made a large pot of tomato sauce that would be enough for 6 people that I had made the night before. However I didn't want to serve just plain pasta and sauce.Earlier that day I had remembered noticing that the market was sold out of the butcher meats and remembered see mussels ,that is when this recipe came to my mind. PASTA WITH MUSSELS Fra Diavolo...what a fabulous great tasting meal to prepare in so very little time . Serves 6 or more in a hurry with little muss or fuss!
Ingredients
1 lb. pasta or 12 ounces fresh fettuccine
(I prefer spaghetti with this but any pasta will work well)4 tbsp. olive oil6 cloves garlic, chopped (or 2 tsp. jar chopped garlic)1 onion, thinly sliced1/2 tsp. red pepper flakes (add more or less depending on how hot you want it)2 cans crushed tomatoes
3 Plum Tomatoes1 cans tomato purée1 cup red wine1/4 cup basil 6 lbs. mussels, soaked and scrubbed, beards removed2 cups white wine1 cup grated pecorino Romano cheese (or Parmesan)
Directions
In a large saucepot, heat olive oil over medium-low heat.
Add garlic and onion. Sauté until just beginning to brown.
Be careful DO NOT BURN this will make sauce bidder
Add red pepper flakes and 3 Plum Tomatoes.
Sauté for 10 minutes more.
Add crushed tomatoes, tomato purée and wine.
Stir to combine. Bring to a 10 simmer.
Reduce heat to medium-low. Partially cover. Simmer for 30 minutes.
Place mussels into pot bring to a constant bubble. Cook at this temperature,
Stirring occasionally, until all mussels are open, about 15 minutes.
Then bring to a low Simmer for 30 minutes(crushed tomato, onion, tend to stay at bottom of sauce so make sure you stir occasionally)
Remove cover and cook 10 more minutes, over low heat.
Discard any mussels that do not open.
Season with salt and pepper to taste.
Meanwhile, cook pasta al dente; drain.
You can serve this dish with the mussels in the shell or without the shells.
If you don not want to use the shells, remove mussels from shells now
Place pasta on a large platter and pour sauce over top.
Top with opened mussels.