Step 1

In a bowl of water clean your mussels and pull out the beards (the fibrous strands). Set aside.

Step 2

In a dutch oven or pot add olive oil. Then add in the red chili pepper, garlic, salt & pepper, and sauté fragrant.

Step 3

Deglaze with white wine and let that simmer for 2-3 minutes so the alcohol can burn out.

Step 4

Add in both cans of whole peeled tomatoes, crush the tomatoes up, add some more salt & pepper to taste, and a pinch of sugar. Cover the pan with the lid keeping it slightly ajar and let it cook on medium heat for about 15 minutes.

Step 5

Bring a pot of water to boil, salt the water, and add linguine. Cook until al dente, Set aside about 2/3 cup of pasta water.

Step 6

Once it's been 15 minutes, to the sauce add basil, parsley, pasta water, and the mussels. Let that come to a boil, then lower it to a simmer, and cover with the lid completely.

Step 7

Once the mussels are all open they are done.

Step 8

Add butter & pecorino romano to the pasta. Then ladle the sauce & mussels over the pasta and garnish with some fresh parsley and basil. Enjoy!!