Fresh Mussels & Bucatini Pasta with Tomato Caper Sauce

Serves: 4-6

4 garlic cloves, finely chopped
3 tablespoons extra-virgin olive oil
1/2 cup dry white wine
2 tablespoon salted capers rinsed 2-3 times
1 can San Marzano crushed tomatoes, undrained
4 pounds mussels (preferably cultivated), scrubbed and beards removed
3 tablespoons chopped fresh basil
1 lb Bucatini pasta cooked according to directions (we only only use Rustichella)
Fresh Parmesan

Heat olive oil in a Dutch oven over medium-high heat. Add garlic; sauté 1 minute. Add wine, tomatoes, capers, and pepper flakes; bring to a boil. Add mussels. Cover, reduce heat, and simmer 5 minutes or until shells open. Remove from heat, and discard any unopened shells. Mix in Bucatini. Garnish with fresh basil and shaved Parmesan.