|Salt, to taste|
|1||package (4 ounces) kelp noodles, thawed if frozen|
|1||tablespoon olive oil|
|1||small onion, finely chopped|
|2||cloves garlic, finely chopped|
|1||Thai red chili pepper, seeded and finely chopped|
1. In a large pot of boiling salted water, cook the linguine, stirring occasionally, for 7 minutes. Add the kelp noodles to the linguine and continue cooking for 1 minute or until the linguine is tender but still has some bite. Drain into a colander.
2. Meanwhile, in a large flameproof casserole, heat the olive oil; when it is hot, add the butter. Cook the onion, garlic, and chili over medium heat, stirring often, for 5 minutes.
3. Add the mussels to the pan and cover with the lid. Cook over high heat, stirring once or twice, for 4 minutes or until the mussels open. Discard any mussels that do not open.
4. Divide the linguine mixture among four deep plates and spoon the mussels and their cooking liquid on top.
Adapted from Tollef Olson