Spaghetti with Mussels, Tomatoes and Oregano

By susanwadle

Crusty bread, an arugula and endive salad with balsamic dressing, and lemon sorbet with chocolate-dipped biscotti turn this simple Italian dinner...

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

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.