In a Le Creuset Stockpot, cook linguine per package directions. Drain and set aside.

In the same stockpot, heat 100ml olive oil over a medium heat for a couple of minutes. Add garlic and cook for 1 minute.

Stir in olives, tomatoes, sugar and remaining olive oil. Reduce heat and simmer for 20 minutes, stirring frequently.

Bring the sauce back up to the boil, add the mussels and stir vigorously making sure all are being coated with the sauce.

As the first few mussels open, add your cooked linguine and toss to coat.

Season to taste with salt and pepper.

Serve immediately and garnish with torn basil and shaved parmesan cheese.

Cook's notes:The San Marzano tomato is a specific italian tomato grown in the Campania region of Italy. Good quality canned San Marzano tomatoes can be found at specialized grocery stores. If unavailable,

you can replace them with other canned tomatoes. Their flavour might not be exactly the same as that of San marzano tomatoes,

but the texture will be similar once the tomatoes are drained.