Ingredients

4 tbs olive oil

2 anchovy fillets, finely chopped

1 tbs capers

3 garlic cloves, finely chopped

400 g tinned plum tomatoes, chopped

¼ red chili, finely chopped

350 g mussels, frozen

¼ tsp sea salt

1 tsp dry oregano

500 g green tagliattelle pasta

Preparation

  1. Heat the olive oil in a large lidded frying pan and fry the anchovies, capers and garlic for 2-3 minutes.
  2. Add the chopped tomatoes, chili and mussels. Stir well, partially cover with the lid and cook on a medium heat for 4-6 minutes. Stir in salt and oregano.
  3. Meanwhile, cook the pasta in a large pan of boiling water according to the package instructions, until al dente.
  4. Drain the pasta, reserving a little of the pasta water. Tip the pasta into the tomato sauce and stir until well combined. If necessary, loosen the sauce with a little reserved pasta water. To serve, spoon the pasta into pasta bowls, sprinkle over the parsley.