Spaghetti With Mussels, Tomatoes And Oregano

Spaghetti With Mussels, Tomatoes And Oregano
Spaghetti With Mussels, Tomatoes And Oregano

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 8

    ounces spaghetti

  • 2

    tablespoons olive oil

  • 6

    canned anchovy fillets chopped, plus

  • 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 - (fron 28 oz can) undrained

  • 1

    pound mussels scrubbed, debearded

Directions

Cook pasta in medium pot of boiling salted water until just tender but still firm to bite, stirring occasionally. 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). Drain pasta; divide between 2 shallow bowls. Top with mussels and sauce. This recipe yields 2 servings (can be doubled).

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: