1 lb whole shell mussels in Thai red curry sauce.
6-8 basil leaves, torn.

1. Cook the linguini according to the package instructions, until al dente.

2. In a large pot, bring water to a boil. Place the whole mussels in a sauce bag and immerse it in the boiling water for 5 to 6 minutes, until they open.

3. Transfer the linguini to a serving dish and add the mussels along with all the liquids, topped with the torn basil leaves.