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Linguine With Mussels

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2 teaspoons olive oil

1/2 cup chopped fennel bulb

1/2 cup finely chopped onion

2 garlic cloves, minced

1 cup diced tomato

1 cup dry vermouth

3 tablespoons chopped fresh parsley

1 tablespoon tomato paste

1 teaspoon fresh thyme leaves

1/4 teaspoon salt

1/8 teaspoon ground red pepper

28 fresh mussels, scrubbed and debearded

2 tablespoons water

2 teaspoons cornstarch

2 cups hot cooked linguine (about 4 ounces uncooked pasta)

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