Angel Hair Pasta with Mussels and Red Pepper Sauce

This is a recipe from Cooking Light. I have made this with mussels in the shell, but recently have been making it with frozen shelled mussel, and it is really good. Enjoy!

Ingredients

8 ounces uncooked angel hair pasta

2 teaspoons olive oil

1/3 cup diced onion

1 garlic clove, minced

2 cups diced red bell pepper (2 medium)

1/2 teaspoon salt

Dash of ground red pepper

1 (14.5-ounce) can whole tomatoes, undrained and chopped

1/2 cup white wine

36 mussels (about 3 pounds), scrubbed and debearded

3 tablespoons chopped fresh parsley

Directions

Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.

Heat oil in a large saucepan over medium-high heat. Add the onion and garlic; sauté 5 minutes or until tender. Add bell pepper, salt, and ground red pepper; sauté 2 minutes. Add tomatoes and wine; bring to a boil. Reduce heat to low, and simmer 10 minutes. Add mussels, and increase heat to medium. Cover and simmer for 7 minutes or until shells open. Discard any unopened shells. Serve mussel mixture over pasta; sprinkle with parsley.