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How to make Spaghetti with mussels and anchovy pangrattato

Yield = 4
Prep time: 0:20
Cook time: 0:15
Total time: 0:35

Ingredients

  • 150g-piece Italian crusty bread (such as pane di casa), crust removed, torn
  • 3 anchovy fillets, drained reserving oil
  • 60ml (1/4 cup) olive oil
  • 2 teaspoons finely grated lemon rind
  • 400g spaghetti
  • 2 x 250g punnets golden grape tomatoes
  • 2 garlic cloves, finely chopped
  • 1 large fresh red chilli, thinly sliced
  • 125ml (1/2 cup) dry white wine
  • 25 black mussels, scrubbed, debearded
  • 1/3 cup chopped fresh dill

Method

  • Step 1 Place the bread, anchovies and 1 teaspoon of the reserved oil in the bowl of a food processor and process until finely chopped.
  • Step 2 Heat 2 tablespoons of olive oil in a large deep frying pan over medium heat. Add the bread mixture and cook, stirring, for 4 minutes or until golden. Transfer to a bowl. Stir in the lemon rind. Season with salt and pepper.
  • Step 3 Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain.
  • Step 4 Meanwhile, heat remaining olive oil in a clean frying pan over medium-high heat. Add tomatoes and cook, stirring occasionally, for 6 minutes or until soft.
  • Step 5 Add the garlic and chilli to the pan and cook, stirring, for 2 minutes. Use a wooden spoon to flatten tomatoes slightly. Add wine and mussels. Cover and cook for 2 minutes or until mussels open. Discard any unopened mussels. Season with salt and pepper.
  • Step 6 Add the pasta and dill to the mussel mixture, and toss to combine. Divide among serving bowls. Top with the bread mixture to serve.