Spaghetti With Mussels, Tomatoes And Oregano

By á-170456

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

Preparation

Step 1

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).