Heat the oil in a large pan over a medium heat, add the onion and cook for 5 minutes or until the onions are translucent.
Add the garlic, chilli flakes, red pepper, and fennel and cook for 2 minutes, stir in the chopped tomatoes, simmer for 20 minutes.
Add the mussels, cover and cook over a medium heat for 10 to 12 minutes or until the mussels have opened. Throw away any that have not opened, stir in the parsley.
Meanwhile cook the pasta in a large pan or rapidly boiling water until al dente, drain well.
Divide the spaghetti among 4 bowls and top with the mussels and sauce, season with cracked black pepper, Serve and Enjoy!
|Chopped Fresh Parsley||2 Tablespoons|
|Fresh Mussels, Cleaned||40|
|Canned Chopped Tomatoes||800 Grams|
|Fennel Bulb, Thinly Sliced||½|
|Dried Chilli Flakes||1 Teaspoon|
|Garlic Cloves. Finely Chopped||2 Cloves|
|Onion Chopped||1 Medium|
|Olive Oil||2 Teaspoons|
|Spaghetti, We Use De Cecco Pasta||400 Grams|
|Cracked Black Pepper To Taste|
You know we both just love mussels and I really like pasta Maureen doesn’t like pasta but the marvellous thing about a lot of seafood and pasta recipes they can always be adapted to use with rice which is just what we do I get my pasta and the boss gets her rice simple isn’t it?
We like to serve this tasty dish with a green salad and balsamic dressing.
Chutneys are an amazingly varied array of sweet, tangy or hot condiments. They originally hailed from India as a type of preserve as an alternative to the subcontinent’s scarcity of sugar. Today, ... keep reading
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