Mussels with Chilli and Spaghetti

Fantastically easy, tasty seafood spaghetti, a bit like spaghetti alla vongole in fact you can always mix a few clams in with the mussels a tasty, zesty, flavourful hug from Italy.


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
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

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