Spicy Spaghetti with Tomato and Mussel Sauce

Ingredients:

2 kg of mussels

5 tablespoons of oil

1 large chopped onion

2 chopped garlic cloves

1 bay leaf cut in half

6 chopped basil leaves

1 chopped chilli

500g of diced ripe tomatoes

125 ml of white wine

400g of spicy spaghetti

Salt q.s.

Preparation:

1. Wash the mussels and remove their beards.

Put them in a pot.

Cover and heat until the shells open.

Once the shellfish has opened, remove and let it cool.

2. In a pan with plenty of boiling water, add a tablespoon of oil and season with salt.

Add spaghetti.

Stir with a fork and cook for 6 minutes.

After the pasta is cooked, drain it.

Rinse in a little cold water so that it doesn't overcook and sticks.

3. Remove the mussel core from the shells and reserve the water.

In a fine net, strain the mussel broth.

4. In a large saucepan, heat the oil, onion, garlic, bay leaf and chilli.

Stir and let it cook without browning.

When the onion is glazed, add the basil and tomato.

Mix everything and let it simmer until the tomato starts to fall apart.

5. Add the white wine and mussel broth.

When it starts to boil, remove the bay leaf and use the magic wand.

Simmer for 10 to 15 minutes until the sauce reduces and becomes thick.

6. Add the mussel core and cooked spaghetti to the sauce.

Wrap well, let it heat up a little and serve.