McCalls Cooking scool mussels

I don't remember the full name but it was a mussels marinara type recipe served over linquini. I do remebr chopped carrots, garlic, onions tomates...
Not sure what else. Lost the page. Does anyone have it?
Thanks!

That's the one! Thank you! We really enjoy the Mussels in Red Sauce.

MUSSELS IN RED SAUCE

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4 to 5 dozen mussels
vegetable oil
1 chopped onion
1/2 c. chopped carrots
1 c. celery, chopped
1 green pepper, chopped
1 bay leaf
1 tsp. thyme
1 (32 oz.) can Italian style
tomatoes, drained (reserve
3/4 liquid from can)
3 to 4 c. dry white wine
juice of 1/2 lemon
1 Tbsp. salt
1/2 tsp. pepper

Scrub mussels. In large pot, film bottom with oil. Add
remaining ingredients except mussels. Bring to boil, then cook
for 10 to 12 minutes. Add mussels; cover and boil 10 to 12
minutes. Toss or stir often until all mussels are open.
(Discard any unopened mussels.) Serve immediately. Serves 8.

MUSSELS AND LINGUINE

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2 1/2 qt. (clean) mussels
1/4 c. olive oil
2 cloves garlic, minced
1 onion, minced
2 large cans tomatoes
1 can tomato paste
1 1/2 Tbsp. oregano
1/2 tsp. black pepper
2 tsp. basil
1 1/2 tsp. salt
1 c. wine
2 lb. linguine

Saute onion and garlic in 6 quart pot. When golden, add
tomatoes, tomato paste, wine and herbs. Simmer over low heat
25 minutes; add mussels to sauce. Cook about 5 minutes until
mussels open. Cook linguine according to directions on pack-
age. Arrange linguine on platter. Add sauce and mussels.