Spaghetti con cozze delle marche

Spaghetti with mussels

For 6 as a starter

3 kg (6.1/2 lb) mussels, cleaned

4 tablespoons olive oil

3 garlic cloves, peeled and chopped

1 small dried red chilli, crumbled

2 tablespoons chopped fresh oregano

150 ml (5 fl oz) white wine (Verdicchio Classico)

1 kg (2.1/4 lb) ripe tomatoes, skinned, seeded and chopped

Maldon salt and freshly ground black pepper

3 tablespoons chopped fresh flat-leaf parsley

400 g (14 oz) spaghetti

extra virgin olive oil

In a large heavy saucepan with a tight-fitting lid, heat half the olive oil. Add the mussels, cover, and cook briefly over a high heat until all open, about 5 minutes. Discard any still closed. Drain, retaining the liquid. When the mussels are cool remove from their shells and chop. Reduce the liquid by half, strain and add to the mussels.

In a separate large pan heat the remainder of the oil, add the garlic, chilli and oregano, and cook briefly until the garlic begins to colour. Add the wine, reduce for a minute, then add the tomatoes. Cook, stirring to prevent sticking, for 15 minutes until reduced. Add the mussels, juice, seasoning and parsley. Heat up the sauce.

Cook the spaghetti in a generous amount of boiling salted water, then drain. Add to the sauce. To serve, pour over extra virgin olive oil.