Fettucine With Mussels - cooking recipe

Ingredients

1 c. dry white wine
36 mussels, scrubbed and bearded
1/3 c. best quality olive oil
8 cloves garlic, minced
3 Tbsp. chopped fresh basil
3 Tbsp. chopped fresh parsley
2 tsp. dried oregano
1/2 tsp. red pepper flakes
1 Tbsp. Pernod
1 ripe tomato, seeded and chopped
salt and freshly ground black pepper to taste
1 lb. spinach fettucine

Preparation

Heat the wine in a large Dutch oven over medium-high heat to boiling.
Add the mussels, cover the pan and cook until the shells open, about 5 minutes.
Remove the mussels from the shells and set aside.
Discard the shells.
Strain the cooking liquid and reserve.