Mediterranean Mussels & Tomato Basil Spaghetti

1. Cook the Spaghetti

Bring a large pot of salted water to a rolling boil. Add the multigrain spaghetti and cook for about 11 minutes, until al dente. Drain and set aside in a warmed large shallow bowl.

2. Prepare the Aromatic Base

While the pasta is cooking, heat 2 tablespoons of olive oil in a heavy large frying pan over medium heat. Add the minced shallot and red pepper flakes. Sauté for about 2 minutes until the shallots are almost tender.

3. Cook the Mussels

Add the mussels, dry white wine, and grated lemon zest to the pan. Cover and cook for about 4 minutes, or until the mussel shells begin to open.

4. Add the Cherry Tomatoes

Add the halved cherry tomatoes and cook for an additional 2 minutes, just until they begin to soften and release their juices.

5. Combine and Serve

Combine the cooked spaghetti with the mussels and sauce in the large shallow bowl. Toss gently to coat the pasta. Add the fresh slivered basil, drizzle with 1 tablespoon of extra-virgin olive oil, and season with coarse kosher salt and freshly ground black pepper to taste. Serve immediately.