Dinner Tonight: Linguine with Mussels and Kale

Bring a large pot of water to a boil.

Add a few tablespoons of salt and then add the pasta. Cook according to the directions on the package until al dente. Make sure to reserve 1/2 cup of the pasta water. When pasta is done, drain and set aside.

Meanwhile, pour 4 tablespoons of the oil into a large pot set over high heat. Toss in the onion, garlic, and crushed red pepper. Stir often and cook for 2 minutes.

Add the mussels to the pot. Stir well and cook until about half of them have opened, about 2 to 3 minutes. Then add the chopped kale, stir well again, and cook for 3 to 4 minutes.

Dump in the cooked linguine and the reserved pasta water. Cook until all the mussels are open, stirring often, about 2 minutes. Season with salt, and drizzle with the remaining 2 tablespoons of oil.