• 1 POUND LINGUINE

• 2 POUNDS MUSSELS SCRUBBED WELL

• ½ CUP OLIVE OIL

• 1 CUP DRY WHITE WINE

• 1 POUND CHERRY TOMATOES HALVED

• 4 CLOVES GARLIC CHOPPED COARSLEY

• 2 T. Italian parsley chopped

• Salt and pepper

Remove any mussels that are broken and which do not close immediately if tapped.  Scrub the mussels well with a wire sponge or brush.  Bring a large pot of salted water to boil for pasta.  In a large skillet, add a few tablespoons of olive oil and sauté half of the garlic until golden.  Add the mussels and cover.  Cook for about 5-10 minutes or until the shells open – discarding any mussels that do not open.  Remove the mussels from the skillet with a slotted spoon and then remove all but 12 mussels from their shells.  Place all shelled mussels back into the
skillet with the remaining liquid.  In a separate skillet, sauté the remaining garlic in about ½ cup of olive oil.  When golden add the wine and tomatoes and
simmer over medium heat for about 10 minutes.  Add parsley, salt and pepper to taste.  Add this mixture to the large skillet containing the mussels and heat
together.  Add back the mussels remaining in their shells.  Meanwhile prepare the
linguine until al dente.  Drain and add to skillet with mussels.