Cook garlic and red pepper flakes in oil in a deep 12-inch heavy skillet over moderate heat, stirring, until fragrant but not browned, about 2 minutes.
Add tomatoes with puree, tomato paste, herbs, capers, olives, and wine and simmer, uncovered, stirring occasionally and breaking up tomatoes, until sauce is thick, about 15 minutes.
Cook linguine in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
While pasta cooks, increase heat under sauce to moderately high and add mussels, then cook, covered, until mussels just open wide, checking frequently after 3 minutes and transferring to a bowl. (Discard any mussels that remain unopened after 6 minutes.).