Mussels and Pasta Marinara

1/4-16oz pkg. small shell macaroni (2 cups)
16 small mussels
2T olive or salad oil
1 med. onion, diced
1 garlic clove, minced
35oz can Italian plum tomatoes
1t salt
1t sugar
1/2t black pepper
1/4c chopped parsley

Prepare macaroni as directed but do not add salt to water.  Drain,
keep warm.

Meanwhile with a stiff brush scrub mussels running cold water to
remove same and beards.

In 5-qt Dutch oven heat oil, cook onion and garlic until tender
stirring occasionally.  Stir in tomatoes with their liquid, salt,
sugar and pepper.  Over high heat heat to boiling, stirring to
break up tomatoes.  Add mussels; heat to boiling.  Reduce heat to
low; cover and simmer, stirring occasionally until mussels open,
about 5 minutes.  Discard any mussels that do not open.  Remove
from heat; stir in parsley.  To serve, spoon pasta in 2 large soup
bowls and cover with sauce.

2 servings
495 cal.
17g fat
11mg chol.