11 oz dried linguine
1 tbsp sea (or kosher) salt and pepper each
3 tbsp olive oil
2 large garlic cloves, peeled and chopped
1 large white onion, peeled and finely chopped
1/2 cup of fish (or chicken) stock (substitute white wine)
1/2 cup Smoked Mussels, chopped
1 can (8 oz) of chopped olives, drained
3/4 cup of cherry tomatoes, halved
1/2 tbsp butter
5-8 fresh basil leaves, chopped
Boil a pot of salted water (should taste like soup) and add the pasta. Cook for 8 to eleven minutes until al dente or to taste.
While the pasta is cooking, heat the olive oil in a pan over medium low heat and add the onion and garlic and fish stock until soft about 3 minutes. Add the olives and mussels and heat through an addition minute or two and the liquid is reduced by half.
Drain the pasta and add the butter, stirring to mix evenly. Add the olive, mussel and onion-garlic mixture and toss until evenly distributed. Season to taste with additional salt and pepper if necessary.
Add to warm plates and drizzle with olive oil and additional sea salt.