Spaghetti con Le Cozze, Pomodori e OriganoSpaghetti 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/)
