Spaghetti with mussel sauce
- Heat oil in a saucepan and gently fry finely chopped garlic and anchovies for 1 minute. Add wine and chopped tomatoes and simmer for 5 minutes. Add smoked mussels, coarsely chopped and then season with salt and pepper to taste. Simmer for another 5 minutes to reduce and thicken sauce.
- At the same time, cook spaghetti in plenty of boiling salted water, according to packet instructions until just tender to the bite. Drain pasta and toss with sauce. Serve immediately in large bowls.
Tip: Look for smoked mussels in refrigerated vacuum packs at your local supermarkets.