recipe to die for Linguine with mussels in tomato sauce..Albert Anastasia would have loved it

2 tbsp olive oil, plus extra for drizzling
1 onion, sliced
3 garlic cloves, chopped
1 tsp dried chilli flakes
1 x 400g can chopped tomatoes
375g linguine pasta
500g mussels, beards removed and washed
Heat the oil in a large frying pan and cook the onions over a medium heat for 6 to 8 minutes, until softened. Add the garlic and chilli and stir for 1 minute. Pour in the tomatoes, season with sea salt and bring to the boil. Simmer for 5 minutes.
Cook the linguine in a pan of salted boiling water, according to packet instructions.
When there are 3 minutes of the cooking time remaining, take a ladleful of the pasta's cooking water and add to the tomato sauce.
Bring the sauce to the boil, add the mussels and cook, stirring, until the mussels have opened.
Drain the linguine and toss into the sauce, over the heat, until the pasta is well coated. Serve immediately with a drizzle of olive oil.

Recipe to die for ITALIAN SOUP

The body of Louis "Pretty" Amberg hangs out of his car in Brooklyn 

Serves: 8 to 12
½ pound Italian sausage cut into ½-inch pieces
¾ cup chopped onion
1 clove of garlic, minced
2 14.5-ounce cans of beef broth
16 ounces stewed tomatoes
½ cup dry white wine
½ teaspoon sugar
½ teaspoon oregano
½ teaspoon basil
½ teaspoon marjoram
¼ teaspoon thyme
2 ounces uncooked pasta
(penne or rotini work well)
1 cup diced carrots
1 cup green beans or northern beans
In a large pot, sauté sausage, onion and garlic on medium heat until onions are translucent, about 8 minutes.
Add broth, tomatoes, wine, sugar, oregano, basil, marjoram and thyme. Bring to a boil then simmer about 10 minutes.
Add carrots and beans then simmer 10  minutes.
Add pasta, bring back to a boil then simmer six to eight minutes.
Serve hot with Italian sandwiches or with a hunk of your favorite bread.

Recipe to die for. ITALIAN SANDWICHES

Two Gun Louie Alterie, Chicago

Serves: 8
1 pound pork sausage
1 pound ground beef
2/3 cup chopped onion
1 cup breadcrumbs
2 eggs
1/3 cup brown mustard
1 tablespoon Worchester sauce
8 French rolls or 2 loaves French bread
In a large skillet, brown pork sausage, drain grease and set aside.
In same skillet, add onion and ground beef and brown. Drain grease and mix sausage, beef and onion in a large bowl with breadcrumbs, eggs, mustard and Worcheser sauce until combined.
Stuff mixture into hollowed out French rolls. Brush tops of rolls with melted margarine.

Bake at 400 for 10 to 12 minutes.