4 lbs. mussels
1/4 cup olive oil
2 cloves garlic, finely minced
2 onions, thinly sliced
2 lemons, finely sliced
1 (6 oz.) can tomato paste
1 1/2 tbs. oregano
1 1/2 tbs. basil
1/8 tsp. red pepper
2 (1 lb., 13 oz.) cans Italian tomatoes, mashed
1/2 tsp. black pepper
2 tsp. salt
2 cups red wine
2 lbs. linguine

Rinse and debeard mussels.  Steam until shells open ( approx. 4 minutes)
then set aside.  Saute onion and garlic in oil in 6 qt. kettle.  When onion is
golden and soft, add lemon slices, tomatoes, tomato paste, basil, oregano,
wine, salt and pepper.  Simmer over low heat for 25 minutes with pot covered.
Remove cover, simmer until sauce thickens.  Remove top 1/2 of shell and
add mussels to sauce, cover and cook over medium-high heat just long enough
to heat mussels.
Cook linguine according to directions and toss with 2 tbs. olive oil to prevent
sticking.  Cover linguine with mussels and sauce.  Serve immediately.