4 pounds mussels
Water -- as needed
6 cups Tom Scorza's Basic Tomato Sauce -- (see recipe)

Soak mussels in cold salted water 20 minutes. Trim beards and drain. Cook mussels covered in 1 cup water in large pot over high heat, shaking often, until shells open, 5 to 7 minutes. Discard mussels whose shells don't open.

Place mussels on pasta with slotted spoon, then ladle on hot Basic Tomato Sauce. Serve immediately.

This recipe yields 6 servings.