Spaghetti With Mussels Tomatoes And Oregano Recipes

SPAGHETTI WITH MUSSELS, TOMATOES AND OREGANO

Spaghetti with Mussels, Tomatoes and Oregano image

Crusty bread, an arugula and endive salad with balsamic dressing, and lemon sorbet with chocolate-dipped biscotti turn this simple Italian dinner into a special one.

Yield Makes 2 servings (can be doubled)

Number Of Ingredients 8

Ingredients

8 ounces spaghetti
2 tablespoons olive oil
canned anchovy fillets, chopped, 1 tablespoon anchovy oil reserved
3 large garlic cloves, chopped
1 tablespoon chopped fresh oregano
1 tablespoon tomato paste
2 1/4 cups canned diced tomatoes in juice with Italian seasonings (undrained; from one 28-ounce can)
1 pound mussels, scrubbed, debearded

Steps:

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.

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