Spaghetti with Mussels, Tomatoes and Oregano |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Crusty bread, an arugula and endive salad with balsamic dressing, and lemon sorbet with chocolate-dipped biscotti turn this simple Italian dinner into a special one. Ingredients:
8 ounces spaghetti |
2 tablespoons olive oil |
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 canned diced tomatoes in juice with italian seasonings (undrained; from one 28-ounce can) |
1 pound mussels, scrubbed, debearded |
Directions:
1. Cook pasta in medium pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
2. Meanwhile, heat olive oil and re-served anchovy oil in heavy large skillet over medium heat. Add anchovies, garlic, oregano and tomato paste; stir 1 minute. Add tomatoes; bring to boil. Add mussels. Cover; simmer until mussels open, about 5 minutes (discard any that do not open).
3. Drain pasta; divide between 2 shallow bowls. Top with mussels and sauce.
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