How to make it

  • In a large skillet over medium heat, warm the oil and saute the garlic until it is transparent. (Be careful not to brown or burn it!!!)
  • Add tomatoes, oregano, pesto and red pepper flakes to skillet.
  • Reduce heat to low and simmer for 5 minutes.
  • In the meantime, cook the pasta according to package directions (I don't like al dente, so I make it a bit softer than that)
  • Add wine and mussels to the skillet.
  • Cover skillet and increase the heat to high for just about 3-5 minutes or until all the mussels are open.
  • Pour over hot pasta, sprinkle with parsley and a squeeze of lemon wedge.
  • Garnish with lemon wedge on the top.

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