moules à la provencale on fetticcine

Ingredients

• TOMATO SAUCE
• 1 tablespoon olive oil
• 3/4 cup diced white onions
• ground Himalayan pink salt, to taste
• 3 large Roma tomatoes, seeded and diced
• 3 large cloves garlic, pressed
• 1/2 tablespoon Herbes de Provence
• 1/4 teaspoon red pepper flakes, or to taste
• 1 tablespoon tomato paste
• 2 3/4 cups marinara sauce (650 ml)
• 1 teaspoon granulated sugar
• 1 can sliced black olives, drained (2.25 oz.)
• freshly ground black pepper, to taste
• 8 ounces fettuccine, cooked
• 1 tablespoon fresh chopped parsley, for garnish
• MUSSELS
• 1 pound mussels, scrubbed, debearded, and rinsed
• 1/2 tablespoon olive oil
• 2 tablespoons finely chopped shallots
• 1/2 cup dry white wine, such as Pinot Grigio, Chardonnay or Sauvignon