Tagliatelle with mussels Recipe

• 4 tbs olive oil
• 2 anchovy fillets, finely chopped
• 1 tbs capers
• 3 garlic cloves, finely chopped
• 400 g tomatoes (plum tomatoes), tinned, chopped
• ¼ red chilli, finely chopped
• 350 g mussels, frozen
• ¼ tsp sea salt
• 1 tsp dry oregano
• 500 g pasta (green tagliattelle or similar pasta)

Directions

1.

Heat the olive oil in a large lidded frying pan and fry the anchovies, capers and garlic for 2-3 minutes.

2.

Add the chopped tomatoes, chili and mussels. Stir well, partially cover with the lid and cook on a medium heat for 4-6 minutes.

3.

Stir in salt and oregano.

4.

Meanwhile, cook the pasta in a large pan of boiling water according to the package instructions, until al dente.

5.

Drain the pasta, reserving a little of the pasta water. Tip the pasta into the tomato sauce and stir until well combined. If necessary, loosen the sauce with a little reserved pasta water.

6.

To serve, spoon the pasta into pasta bowls, sprinkle over the parsley.