Mussels And Tubetti(A Favorite From The Ancient Seaside City Of Bari, Italy) - cooking recipe

Ingredients

1 lb. tubetti macaroni
24 mussels in their shells, washed and beards trimmed
1 1/2 c. cool water
3 Tbsp. olive oil
1/2 c. dry white wine
3 garlic cloves
1/2 onion, diced
1 Tbsp. dried parsley
1/2 tsp. dry basil
1/2 tsp. red pepper flakes
13 oz. can whole plum tomatoes

Preparation

Place mussels in 1 1/2-quart saucepan.
Add the cool water, tablespoon of olive oil, 1/4 cup white wine and 1 clove of garlic, sliced finely.
Cover and bring to a boil.
Remove from the heat after the mussels open.
Strain the broth and reserve.
Remove the mussels from the shells and reserve them.
Strain the tomatoes, reserve the liquid.
Chop the tomatoes coarsely.