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People
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"This is my second order for your oregano and
I would like to say that it is the "BEST" I have ever used. It is better,
much better, than my own home grown oregano. I want to thank you people for
a superior product that I absolutely love and so do the friends I share it
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Charles W., Plainville,
Connecticut
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- Spaghetti with Mussels, Tomatoes and Oregano
- (Spaghetti con Le Cozze, Pomodori e Origano)
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Ingredients:
8 ounces spaghetti
2 tablespoons extra virgin olive oil
6 canned anchovy fillets, chopped, 1 tablespoon anchovy oil reserved
3 large garlic cloves, chopped
1 tablespoon chopped fresh oregano
1 tablespoon tomato paste
2 and 1/4 cups diced tomatoes in juice
1 lb mussels, scrubbed, debearded-
- Directions:
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- Cook pasta in medium pot of boiling salted water until 'al dente', stirring occasionally.
Meanwhile, heat olive oil and re-served anchovy oil in heavy large skillet over medium heat.
Add anchovies, garlic, oregano and tomato paste; stir 1 minute.
Add tomatoes; bring to boil.
Add mussels. Cover; simmer until mussels open, about 5 minutes (discard any that do not open).
Drain pasta; divide between 2 shallow bowls.
Top with mussels and sauce. Makes 2 servings (can be doubled).
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