Tomato Fennel Sauce
In a sauce pot, heat the olive oil over medium low heat.
Add in the fennel, onions, carrots, minced garlic and crushed chili pepper.
Sauté for about 6 minutes or just until the fennel and onions are translucent and soft.
Stir often taking care not to burn the garlic.
Add the white wine and passata (strained, crushed tomato) with 2 cups of cold water to the vegetable mixture. Stir well.
Add in the salt, pepper and basil. stirring well.
Bring to a boil then lower the heat and let the sauce simmer till thickened for about 40 to 45 minutes.
Meanwhile, bring a large pot of water to boil.
When the water has reached a roaring boil, salt the water and toss in the linguine, stirring well.
Cook according to package instructions.
While the pasta is cooking, add the cleaned mussels to the tomato fennel sauce. Cover and let simmer for about 7 minutes. By this time your pasta should be ready. (Time it so that the linguine and sauce are ready at the same time.)
When the pasta is cooked, drain well and transfer to a serving bowl.
Top the linguine with the mussel, tomato fennel sauce.
Garnish with chopped fresh parsley.
Serve while still warm.