Ingredients

Zafarelli Fettuccine No. 12 500g
4 tbsp olive oil
3 garlic cloves, finely chopped
12 anchovy fillets, roughly chopped
2 large red chilli, finely sliced
3 tomatoes, seeded and roughly chopped
1 cup white wine
2kg black mussels, cleaned
¼ cup chopped parsley

Method

1. Heat a large, deep pan over medium heat. Add olive oil, garlic, anchovies, and chilli, and sauté for 2 minutes until fragrant.
2. Add the tomatoes and cook for a further 5 minutes.
3. Pour in the wine and allow it to reduce by half.
4. Increase the heat to high, add the mussels, and cover with a lid.
5. After a couple of minutes, check and remove any mussels that have opened. Continue cooking until all the mussels have opened, discarding any that remain closed.
6. Remove the mussels from their shells and return the meat to the sauce.
7. Meanwhile, cook the pasta in a pot of boiling salted water according to packet instructions. Drain well.
8. Add the cooked pasta to the sauce and toss to combine.
9. Serve garnished with chopped parsley.