Spinach Linguini with Mussels and Leeks

"Most commercially-sold mussles are grown on farms, which means they rarely come with beards (the brown, hair-like filaments that enable the mollusks to cling to rocks). If there are some filaments, simply give the threads a good tuf and they should come right off. Be sure to discard any mussles that don't open during cooking." ***Also ones that don't close when you run them under cold water - throw those out too!

2 medium leeks (white and light green parts only), washed well and chopped (about 4 cups)
2 T olive oil
4 whole garlic cloves
2 bottles (8 oz) clam juice
1/2 c. dry white wine
1 t crushed red pepper flakes
4 pounds fresh mussels, scrubbed, beards removed
1 pound spinach linguini, cooked according to package directions
1/2 cup chopped fresh tarragon (ick...I hate tarragon...I would probably use basil)

In a large saucepan over medium-high heat, sauté leeks in hot oil 12 minutes, stirring occasionally to prevent burning. When leeks are translucent, stir in garlic cloves, clam juice, white wine and red pepper flakes; bring to a boil. Reduce heat to low and cook 2 mins. Add mussels and stir to coat with leek mixture. Increase heat to medium-low, cover and cook for 2 minutes, or until mussles open. Turn off heat. Divide pasta among 6 bowls. Top each serving with an equal portion of mussels and sauce. Garnish with tarragon.

Nutritional Info: 495 calories, 29 g protein, 71 g carbs, 9 g fat, 4 g fibre