Makes 4 servings

- Spicy Lemon Rosemary Butter (see related recipe)

- 2 pounds mussels, debearded and washed

- 1 pound dry gemelli or trofie pasta

- 1 lemon, thinly sliced

- 16 cherry tomatoes, cut in half

- ½ cup white wine

- 4 fresh rosemary sprigs (for garnish)

1. Prepare Spicy Lemon Rosemary Butter in advance.

2. Just before cooking mussels, cook the pasta according to package directions till al dente. Drain and keep warm.

3. Preheat oven to 450 degrees (or 500 degrees if possible). In a large, open, oven-proof pan, such as a paella pan, place mussels, lemon slices and tomatoes. Add the wine, then dollop with the lemon-rosemary butter; it can be sliced if you've made it well in advance. (Recipe can be prepared to this point up to several hours in advance, then covered and refrigerated until ready to cook.)

4. Roast mussels in the hot oven, just until mussels open, about 8 to 10 minutes. Do not overcook. When mussels are done, remove from oven, discard any unopened mussels, then add the cooked pasta, and toss to coat pasta with the pan juices.

5. Divide among large, warmed plates or pasta bowls, arranging mussels, lemon slices and tomatoes nicely. Garnish with fresh rosemary sprigs.