Mussels in Spaghetti Sauce with Linguini

In Christopher Setterlund’s book “Historic Restaurants of Cape Cod” he describes the landmark restaurants that over the years that became synonymous with the Cape.  He provides the reader with a history of 39 restaurants which introduced locals and tourists alike to outstanding food.  In the era of the 1960s when great Italian food was not easily found on the Cape, Danny-Kay’s Italian Restaurant in East Falmouth was the place to go. The Bartolomei family operated the restaurant for over 28 years.  You might have found an old Italian recipe for Mussels with Linguini in Spaghetti Sauce at Danny-Kay’s.

Christopher Setterlund can be purchased on Amazon

Mussels in Spaghetti Sauce with Linguini
serves 6-8

4 lbs. mussels, scrubbed & debearded
1/4 c. extra virgin olive oil
2 onions, sliced thin
2 cloves garlic, diced thin
2 lemons, sliced thin
2 28 oz. cans San Marzano tomatoes, crushed
1 6 oz. can tomato paste
1 1/2 c. red wine
1 1/2 tbsp. oregano
1 1/2 tbsp. basil
1/8 tsp. red pepper
1/2 tsp. black pepper
2 tsp. salt
2 lbs. linguini fini
1 tbsp. extra virgin olive oil

Scrub mussels well in cold water, changing water several times to remove all sand – the little tuft of hair is easily removed by pulling it out and discarding it (this is called “debearding” the mussels).

Steam mussels until shells open then set aside. Saute onion and garlic in oil in 6-quart pot.  When onions are golden and soft, add lemon slices, tomatoes, tomato paste, wine, oregano, basil, peppers and salt.  Cover and simmer over low heat for 25 minutes.  Then simmer uncovered until sauce thickens.

Add cooled mussels to sauce.  Cover and cook over medium to high heat just long enough to heat mussels.  While mussels are being heated, cook linguini according to directions and toss with 2 tbsp. olive oil to prevent pasta from sticking. Cover linguini with mussels and spaghetti sauce. sprinkle parsley. Serve while hot.

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