Spaghetti with Mussels, Tomatoes and Oregano Recipe

  • 8 ounces spaghetti
  • 2 tablespoons olive oil
  • 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 canned diced tomatoes in juice with Italian seasonings (undrained; from one 28-ounce can)
  • 1 pound mussels, scrubbed, debearded
  1. Cook pasta in medium pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
  2. Meanwhile, heat olive oil and re-served anchovy oil in heavy large skillet over medium heat. Add anchovies, garlic, oregano and tomato paste; stir 1 minute. Add tomatoes; bring to boil. Add mussels. Cover; simmer until mussels open, about 5 minutes (discard any that do not open).
  3. Drain pasta; divide between 2 shallow bowls. Top with mussels and sauce.