- 2 tbsp Filippo Berio Olive Oil
- 400g can Cirio Tomato Fillets or 400g can Cirio Chopped Tomatoes
- 750g fresh mussels, cleaned
- 1 onion, peeled and finely chopped
- 3 garlic cloves, peeled and crushed
- ½ tsp dried chilli flakes
- 450g spaghetti
- 3 tbsp flat leaf parsley
MethodHeat a large heavy based pan, when hot add an inch of water and the prepared mussels. Cover with a lid and steam for about 2-3 minutes or until the shells have opened.
Remove the pan from the heat and strain the mussels, making sure to reserve any cooking liquor. Allow the mussels to cool for 2 minutes before removing from their shells. Return the mussels to the cooking liquor and set aside.
Heat the oil in a large frying pan. Add the onion, garlic and chilli flakes. Cook for 5 minutes until golden, stirring continuously. Add the tomato fillets and simmer for 15 minutes until the sauce thickens.
Meanwhile, heat a large pan of salted boiling water. Cook the spaghetti according to packet instructions. When cooked, drain the spaghetti reserving a ladle of the pasta water. Add the tomato sauce to the pasta, together with the mussels, a little of the reserved pasta water and mussel liquor. Simmer for 2 minutes stirring continuously. Garnish with flat leaf parsley. Serve immediately.