Quick spaghetti with mussels and anchovy
|300 grams of Zeeland mussels by Prins & Dingemanse||A few twigs of flat parsley, finely chopped|
|200 grams of spaghetti||50 millilitres of dry white wine|
|4 anchovy filets, canned||Olive oil|
|1 teaspoon of dried red chilli pepper||Black pepper|
Whenever you don't feel like spending a lot of time cooking. This happens to all of us from time to time. In this case, make these quick spaghetti with mussels and anchovy. A pure and simple taste - this is what this dish is all about. No hassle and yet very special, due to the combination of the salty anchovy with the softness of the mussels. The pasta is ready in a flash and the special combination of taste is phantastic.
Rinse the mussels in water and discard the open ones that don't close when being tapped. Drain well. Bring a saucepan of water to a boil for the spaghetti. About five minutes before the spaghetti are done, start with the mussels. Put a wok on the stove and wait until it is quite hot. Add a good dash of olive oil and fry the garlic and the dried red chilli peppers until the garlic is slightly coloured. Add the anchovy. This melts because of the heat. Add the mussels, the black pepper and the white wine to the content of the saucepan. No salt is needed, due to the anchovy. Cover the saucepan with a lid and continue cooking on a high heat for a few minutes. The shells will now open. Shake the saucepan from time to time. Drain the water from the spaghetti, but leave a little bit of it in the pan. Add both to the mussels in the saucepan. Mix well and sprinkle with a bit of olive oil.
- Dutch bottom-culture mussels