Spaghetti With Mussels, Tomatoes and Oregano

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READY IN: 30mins
Recipe by Phil Franco

Spaghetti con Le Cozze, Pomodori e Origano

Ingredients Nutrition


  1. Cook pasta in medium pot of boiling salted water until 'al dente', stirring occasionally.
  2. Meanwhile, heat olive oil and re-served anchovy oil in heavy large skillet over medium heat.
  3. Add anchovies, garlic, oregano and tomato paste; stir 1 minute.
  4. Add tomatoes; bring to boil.
  5. Add mussels. Cover; simmer until mussels open, about 5 minutes (discard any that do not open).
  6. Drain pasta; divide between 2 shallow bowls.
  7. Top with mussels and sauce. Makes 2 servings (can be doubled).
  8. That's it!

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