Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Spaghetti

  2. 2 tablespoons 30ml Extra-virgin olive oil

  3. 1/2 Onion - thinly sliced

  4. Into rings

  5. 3 Garlic cloves - thinly sliced

  6. 1 teaspoon 5ml Dried red chile flakes

  7. 4 Anchovy fillets - washed, dried

  8. 2 tablespoons 30ml Salted capers

  9. 1/4 cup 36g / 1 1/3oz Finely-chopped Italian parsley

  10. 2 lbs 908g / 32oz Black mussels - scrubbed, de-bearded

  11. 1 cup 237ml Dry white wine

Instructions Jump to Ingredients ↑

  1. In a large stockpot, bring 6 cups of salted water to a boil. Add the spaghetti and stir so they don't stick.

  2. In a large stockpot, heat the extra-virgin olive oil and lightly saute the red onion. When the onions are translucent, add the sliced garlic and chile flakes. Saute until fragrant. Add the anchovies, and using a wooden spoon, smash them into the oil.

  3. Add the salted capers, parsley, mussels and white wine, and cover quickly, so the steam cooks the mussels. Shake the pot after 1 minute, and again after 2 more minutes. Check the mussels, if they are open and plump, they are cooked.

  4. Drain the pasta in a colander and divide between 4 warmed pasta bowls. Divide the mussels between the 4 bowls of pasta, and pour the wine sauce over, leaving any sandy sediment in the pot.

  5. This recipe yields 4 servings.


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