Mussels with Chilli and Spaghetti
Ingredients
- 2 teaspoons olive oil
- 1 medium onion chopped
- 2 cloves garlic cloves. finely chopped
- 1 teaspoon Dried chilli flakes
- ½ fennel bulb, thinly sliced
- 800 grams canned chopped tomatoes
- 40 fresh mussels, cleaned
- 2 tablespoons chopped fresh parsley
- 400 grams spaghetti, we use De Cecco pasta
- Cracked black pepper to taste
Accompaniment
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Description
Fantastically easy, tasty seafood spaghetti, a bit like spaghetti alla vongole in fact you can always mix a few clams in with the mussels a tasty, zesty, flavourful hug from Italy.
Method
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1
Heat the oil in a large pan over a medium heat, add the onion and cook for 5 minutes or until the onions are translucent.
Add the garlic, chilli flakes, red pepper, and fennel and cook for 2 minutes, stir in the chopped tomatoes, simmer for 20 minutes.
Add the mussels, cover and cook over a medium heat for 10 to 12 minutes or until the mussels have opened. Throw away any that have not opened, stir in the parsley.
Meanwhile cook the pasta in a large pan or rapidly boiling water until al dente, drain well.
Divide the spaghetti among 4 bowls and top with the mussels and sauce, season with cracked black pepper, Serve and Enjoy!
Chef's Tips
You know we both just love mussels and I really like pasta Maureen doesn’t like pasta but the marvellous thing about a lot of seafood and pasta recipes they can always be adapted to use with rice which is just what we do I get my pasta and the boss gets her rice simple isn’t it?
We like to serve this tasty dish with a green salad and balsamic dressing.
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