3 litres/1 pints mussels
1 large onion, chopped finely 250 ml/9 1 oz dry white wine 3 tbsp olive oil
3 garlic cloves, chopped very finely
2 yellow peppers, deseeded and diced 400 g/14 oz canned chopped tomatoes
1 tsp dried chilli flakes
salt and pepper
450 g/1 lb riccioli or fettucine
10-12 black olives, pitted and sliced
6 tbsp shredded fresh basil, to serve
Clean the mussels by scrubbing the shells and pulling out any beards that are attached. Rinse well and discard any with broken shells and any that do not close when tapped. Put the mussels in a large saucepan with the onion and white wine. Cover and cook over a medium heat for 3-4 minutes, shaking the pan, until the mussels open. Remove from the heat. Lift out the mussels with a perforated spoon, reserving the liquid. Discard any that remain closed. Remove the rest of the mussels from their shells.
Heat the olive oil and garlic in a frying pan over a medium-low heat. Cook until the garlic is just beginning to colour. Add the peppers, tomatoes, chilli flakes and 4 tablespoons of the mussel liquid. Bring to the boil, then simmer over a medium heat for 15 minutes until slightly reduced. Season with salt and pepper. Cook the pasta until al dente. Drain and transfer to a serving dish. Add the mussels and olives to the sauce; stir until heated. Pour onto the pasta. Add the basil and mix well. Serve at once.