Spaghetti With Mussels, Tomatoes and Oregano |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Spaghetti con Le Cozze, Pomodori e Origano Ingredients:
8 ounces spaghetti |
2 tablespoons extra virgin olive oil |
6 canned anchovy fillets, chopped, 1 tablespoon anchovy oil reserved |
3 large garlic cloves, chopped |
1 tablespoon chopped fresh oregano |
1 tablespoon tomato paste |
2 1/4 cups diced tomatoes with juice |
1 lb mussels, scrubbed, debearded |
Directions:
1. Cook pasta in medium pot of boiling salted water until 'al dente', stirring occasionally.
2. Meanwhile, heat olive oil and re-served anchovy oil in heavy large skillet over medium heat.
3. Add anchovies, garlic, oregano and tomato paste; stir 1 minute.
4. Add tomatoes; bring to boil.
5. Add mussels. Cover; simmer until mussels open, about 5 minutes (discard any that do not open).
6. Drain pasta; divide between 2 shallow bowls.
7. Top with mussels and sauce. Makes 2 servings (can be doubled).
8. That's it!
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