Spaghetti With Mussels, Tomatoes and Oregano

Ingredients

• 8 ounces spaghetti
• 2 tablespoons extra virgin olive oil
• 6 canned anchovy fillets, chopped, 1 tablespoon anchovy oil reserved
• 3 large garlic cloves, chopped
• 1 tablespoon chopped fresh oregano
• 1 tablespoon tomato paste
• 2 1/4 cups diced tomatoes with juice
• 1 lb mussels, scrubbed, debearded

Directions

1. 1

   Cook pasta in medium pot of boiling salted water until 'al dente', stirring occasionally.

2. 2

   Meanwhile, heat olive oil and re-served anchovy oil in heavy large skillet over medium heat.

3. 3

   Add anchovies, garlic, oregano and tomato paste; stir 1 minute.

4. 4

   Add tomatoes; bring to boil.

5. 5

   Add mussels. Cover; simmer until mussels open, about 5 minutes (discard any that do not open).

6. 6

   Drain pasta; divide between 2 shallow bowls.

7. 7

   Top with mussels and sauce. Makes 2 servings (can be doubled).

8. 8

   That's it!