Linguine with garlic mussels

3 lbs. mussels, cleaned and debearded
2 heads caramelized garlic
1 tsp. hot red pepper flakes
1/4 cup onion, chopped
2 Tbsp. olive oil
2 Tbsp. fresh basil, chopped
1 cup white wine
1 lb. linguine, cooked

Preheat a large pot. Add olive oil, garlic, onion and hot pepper flakes. Allow to cook for 2 minutes. Add mussels, white wine and basil. Cover pot. Cook until mussels open. Toss with hot cooked linguine. Serve with garlic bread and rosemary Tuscan bread.