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Thread Starter 


- 1 garlic

- Red hot chilli pepper

- Extra-virgin olive oil

- Salt


Preparation method

Wash the mussels in running water and place them in a pan with two tablespoons of extra-virgin olive oil and chopped parsley. Keep them on the fire until they open and separate them from their shell and put them in a small bowl and add some of their cooking liquid. Place a pan on the fire with a few tablespoons of extra-virgin olive oil and one garlic clove. When the oil is hot add the anchovies paste and the pitted olives, either sliced or whole; add salt, pepper, mix well and sauté; add the chopped tomato pulp, and cook for 15 minutes, then add a bit of hot broth and boil it until it thickens. Add the mussels a few minutes before taking off the fire; meanwhile boil the spaghetti in salted water; finish off the sauce adding some chopped parsley and take it off the fire. Drain the pasta al dente, mix it with the mussel sauce and serve hot.

Buon appetito!