SERVES 4 to 6
TOTAL TIME: 45 minutes
When adding the spaghetti in step 3, stir gently to avoid breaking the noodles; after a minute or two they will soften enough to be stirred more easily. If necessary, add hot water, 1 tablespoon at a time, to adjust the consistency of the sauce before serving. If desired, drizzle with extra-virgin olive oil before serving. See the photo that follows the recipe.
|
2 |
(28-ounce) cans whole tomatoes |
|
1 |
onion, chopped fine |
|
3 |
tablespoons extra-virgin olive oil |
|
6 |
garlic cloves, minced |
|
1 |
anchovy fillet, rinsed and minced |
|
½ |
teaspoon red pepper flakes |
|
2 |
cups water |
|
1 |
(8-ounce) bottle clam juice |
|
1 |
pound spaghetti |
|
2 |
pounds mussels, scrubbed and debearded |
|
¼ |
cup minced fresh parsley |
|
Salt and pepper |
1. Pulse tomatoes, one can at a time, in food processor until coarsely chopped and no large pieces remain, 6 to 8 pulses; transfer to bowl.
2. Cook onion and 2 tablespoons oil in Dutch oven over medium-high heat until softened, about 3 minutes. Stir in garlic, anchovy, and pepper flakes and cook until fragrant, about 30 seconds. Stir in processed tomatoes and simmer gently until tomatoes no longer taste raw, about 10 minutes.
3. Stir in water, clam juice, and pasta. Cover, increase heat to medium-high, and cook at vigorous simmer, stirring often, until pasta is nearly tender, about 12 minutes. Stir in mussels, cover, and continue to simmer vigorously until pasta is tender and mussels have opened, about 2 minutes longer.
4. Uncover, reduce heat to low, and stir in remaining 1 tablespoon oil and parsley. Cook, tossing pasta gently, until well coated with sauce, about 1 minute. Season with salt and pepper to taste and serve.