Serves 4
250 g - 300g of spaghetti
1 tin whole tomatoes
1 clove fresh garlic
250g of frozen ½ shell New Zealand mussels (find these at your fishmonger)
(you can freeze left overs for another day)
1 tsp dried oregano
½ tsp dry chilli (optional)
½ cup of good quality vegetable stock
For the sauce:
With good glug of extra virgin olive oil in a pan, add the crushed garlic, tomatos, vegetable stock, oregano, chili and salt & fresh ground black pepper to taste. Simmer until reduced to about half the liquid. Add the mussels and simmer for 5 or so minutes on a low heat.
Boil the pasta and toss in with the sauce.
Serve and enjoy.
