Santino's Spaghetti with Mussels

Spaghetti con Le Cozze, Pomodori e Origano
Spaghetti with Mussels, Tomatoes and Oregano

Ingredients:

8 ounces spaghetti
2 tablespoons extra virgin olive oil
6 canned anchovy fillets, chopped, 1 tablespoon anchovy oil reserved
3 large garlic cloves, chopped
1 tablespoon chopped fresh oregano
1 tablespoon tomato paste
2 and 1/4 cups diced tomatoes in juice
1 pound mussels, scrubbed, debearded

Directions:

Cook pasta in medium pot of boiling salted water until 'al dente', 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. Makes 2 servings (can be doubled).

That's it!

(This is not my recipe, it is a recipe I tried and recommend, the recipe is from http://www.oreganofromitaly.com/)