1 pound linguine
1/4 cup extra virgin olive oil
6 plump cloves garlic, chopped
1 med-large Spanish onion, chopped
Salt and pepper
3 pounds mussels, scrubbed clean and debearded
2 cups sweet sparkling wine or champagne, like Asti Spumante
1/2 cup chopped Italian parsley
Cook linguine in a large pot of salted, boiling water until al dente, according to package directions. Drain and set aside.
Set a large, deep skillet over medium-high. Heat the olive oil. When oil shimmers, add the garlic, onion, 1 teaspoon of salt, and a generous pinch of pepper. Reduce heat to medium low, and cook, stirring, until onion is soft and translucent. Add the mussels and stir. Pour in the sparkling wine, and stir. Cover the skillet and cook until the mussels open, shaking every half-minute or so, 5 to 7 minutes total. Taste broth and correct salt and pepper.
Mix the pasta into the mussel mixture, garnish with the chopped parsley, and serve.