Ingredients

• 2 tablespoon extra-virgin olive oil, divided
• 2 large shallots, finely chopped
• 4 large cloves garlic, very finely chopped
• 1/4 teaspoon crushed red pepper
• 1/2 cup dry white wine
• 1/2 cup water
• 2 pounds mussels, rinsed, scrubbed and debearded (see Tip)
• 12 ounces whole-wheat spaghettini
• 1 large ripe tomato, seeded and finely chopped
• 1/4 cup chopped fresh parsley, plus more for garnish
• 1/4 teaspoon salt
• Freshly ground pepper, to taste

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Cooking Directions

Step 1

Put a large pan of water on to boil for cooking pasta.

Step 2

Heat 1 tablespoon oil in a large pot or Dutch oven over medium heat. Add shallots and cook, stirring, until softened, about 5 minutes. Add garlic and crushed red pepper and cook, stirring, until the garlic is fragrant, about 1 minute.

Step 3

Add wine, water and mussels. Cover and cook for about 5 minutes. Check often and use tongs or a slotted spoon to transfer the mussels to a bowl as they open. (Discard any mussels that do not open.) Reserve the mussel-cooking liquid.

Step 4

Meanwhile, cook pasta in the boiling water until al dente, about 5 minutes. Drain and return to the pot. Add the mussel-cooking liquid—pouring it slowly to leave any sand or grit behind. Stir in tomato, parsley and the remaining 1 tablespoon oil. Season with salt and pepper.

Step 5

Divide the pasta among individual soup plates and top with the reserved mussels. Garnish with parsley and serve immediately.