Spaghetti with mussels
- 500 gr. (1.1lbs) of spaghetti
- 500 gr. (1.1lbs) of peeled tomatoes
- 1 kilo (2.2 lbs) of mussels
- 1 clove garlic
- extra-virgin olive oil
- salt and pepper
Wash the mussels open them and take them out of shells (you can also open them in a pan over low heat), keep some of their water. In a pan brown the garlic and add some chopped parsley. Add the mussels and stir-fry, add the peeled tomatoes, salt and pepper to taste. Mix and leave to evaporate over low heat for ¼ hour. Meanwhile cook the spaghetti, in not very salted water, drain and mix with the sauce.