Linguine With Mussels And Kale

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3/4 pound linguine


1/4 cup plus 2 tablespoons extra-virgin olive oil

1 medium onion, quartered lengthwise and thinly sliced crosswise

2 garlic cloves, thinly sliced

1/2 teaspoon crushed red pepper

2 pounds mussels, scrubbed and debearded

6 large kale leaves, stems and inner ribs discarded, leaves coarsely chopped

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