Memories of Linguine da Amalfitana

Ingredients

• 1/4 or less cups extra virgin olive oil
• 5-8 garlic cloves, sliced {you can use less}
• 1 small onion, chopped
• 1 fennel bulb, sliced
• 12 campari tomatoes, slice in half
• 1/4 teaspoon pepper flakes
• 2 ounces Cento anchovies w/capers in olive oil, chopped
• 1 pound fresh mussels
• 2 tablespoons pine nuts
• 1 tablespoon tomato paste, {I used the one that comees in a tube}
• 1/4 cup Italian parsely & fennel greens, chopped
• 1 pound dried linguine, boiled until al dente.

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