For ➍ 2 kg fresh mussels
3 cloves garlic
15 g fresh flat parsley
300 g spaghetti
3 tbs traditional olive oil
15 cl white wine
425 g canned diced tomatoes
1 ts chilli flakes
Rinse the mussels under cold running water. Remove the mussels that are broken or left open when you tap them. Drain. Cut the garlic into slices. Remove the parsley leaves from the sprigs. Finely chop the leaves and sprigs, but keep them separate from each other.
Cook the spaghetti al dente according to the instructions on the package.
Meanwhile, heat the oil in a large pan. Fry the garlic 1 m. Add the chopped parsley sprigs and fry 1 m.
Turn up the heat and add the mussels. Add the white wine and let it steam for a while. Add the polpa and chilli flakes and toss well with a large spoon. Put the lid on the pan and let the mussels stew for 3 m, until all the shells are open.
Drain the pasta and toss through the mussels. Add half of the chopped parsley leaves. Let it cook for another 2 m on low heat, until the pasta has absorbed the sauce.
Remove any empty shells. Sprinkle with the rest of the parsley.
