Pasta with Mussels (Red Sauce)

It's been a day of enlightenment for sure here at Sunday at the Giacometti's.   What better way to celebrate then simplicity at it's best.   I came across some fresh Mussels in the local market in Memphis, Tennessee and all I could think about is dish of pasta.   Who could blame me?
Ingredients for 4 people
12 oz of good quality, imported Italian dry spaghetti (I prefer Delverde)
8 quart pasta pot filled with water at a boil with 2 tablespoons of salt. 
One flat skillet, large enough to hold your ingredients.
3 cloves of garlic diced
3 tablespoons olive oil
2 pinches of fresh hot pepper
one cup of white wine
1 pound of fresh, Black Mussels
12oz crushed/chopped tomatoes and their juice 
Handful of parsley
salt and pepper to taste 

Method: 
In a pan, saute your garlic and olive oil until fragrant on about Medium.   Add your Mussels and toss them about the pan.   Put a lid on the pan for a few minutes until the Mussels begin to open.   Add your white wine and continue to cook until every one of your mussels in wide open (a few minutes).  Those that do not open, just discard.  They need to be freshly opened.     Gently remove them from the pan and set aside in a bowl.   Leave a little liquid in the pan, along with the garlic.   If you pan looks dry,   Add some olive oil.   If not, add your 12 oz of dice tomatoes, your wine and let cook for about 8 minutes or so on a slow simmer.    Add salt and pepper and taste to correct for salt.   Add some chopped parsley and add your Mussels back to the pan.
Continue to coat and cook for a few minutes.   Meantime, add your pasta to the boiling water.  Turn your heat off your Mussels and set aside.   Cook your pasta for 8-10 minutes until al dente.  Reserve about 1/2 cup of cooking liquid and add it to your mussels.  Drain your pasta and toss with  with your mussels.  Take it to the table in a hurry, you won't be able to resist a taste.  Don't forget a good, crisp white wine to serve along side.  Buon Appetito!