Spaghetti with Mussels, Tomatoes and Oregano
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 servings (can be doubled)
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 tablespoon chopped fresh oregano
- 8 ounces spaghetti
- 3 large garlic cloves, chopped
Preparation Cook pasta in medium pot of boiling salted water until just tender but still firm to bite, 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.
Preparation Cook pasta in medium pot of boiling salted water until just tender but still firm to bite, 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.
