- 360g of dry spaghetti
- 1kg fresh mussels, cleaned
- 2 tbsp. olive oil, plus 1 tbsp. extra for drizzling
- 2 shallots, finely chopped
- 4 cloves garlic, chopped
- 150ml dry white wine
- Grated rind of 1 lemon
- 1 tsp. dried chilli flakes
- 2 tbsp. chopped fresh parsley
- Black pepper to taste
Cook the spaghetti according to the packet instructions, until tender but still firm to the bite, then drain well. Meanwhile, rinse mussels under running water.
Place the mussels in a large heavy-based saucepan, with just the water clinging to the shells. Steam for 3 – 4 minutes over high heat, shaking regularly until the shells have opened. Discard any mussels that remain closed.
Heat 2 tbsp. of oil in a large saucepan and gently fry the shallots and garlic for 5 minutes or until softened. Add the wine and boil rapidly for 3-6 minutes, until the liquid has reduced by half. Add the mussels, lemon rind and chilli and heat for 2-3 minutes. Add the pasta to the mussels, then stir in the parsley and black pepper. Gently toss over the heat and drizzle over the remaining oil.
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