- ¾ pound (340 g) dried linguine (Zara’s Deli)
- ¾ pound (340 g) cherry or grape tomatoes, halved or quartered if large (any produce vendor)
- 1 onion, thinly sliced (any produce vendor)
- 4 cloves garlic, thinly sliced (any produce vendor)
- ½ tsp (2.5 ml) red-pepper flakes (The Grainry)
- 2 sprigs basil, plus extra torn leaves for garnish (any produce vendor)
- 2 tbsp (30 ml) extra-virgin olive oil (Vancouver Olive Oil Co.)
- Himalayan pink salt and freshly ground black pepper, to taste (The Grainry)
- 3 ½ cups (875 ml) water
- 1 cup (250 ml) white wine (Liberty Wine Merchants)
- 1 lb (454 g) mussels, rinsed under cold water and scrubbed (Seafood City)
- Freshly grated Parmesan cheese, for serving (Benton Brothers Fine Cheese)
- Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, a good pinch of salt and pepper, water, and wine in a large straight-sided skillet.
- Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is just al dente and water has mostly evaporated, about 7 minutes.
- Add mussels, cover skillet with a lid and let mussels steam until opened, about 2 minutes.
- Discard any mussels that have not opened. Season to taste with additional salt and pepper, divide among serving bowls, and garnish with basil and Parmesan cheese.