Pasta with Mussels and Orange

Ingredients

• 500g mussels
• 200g pasta
• 1 cup white wine
• 3 anchovies, chopped
• 4 tomatoes, peeled, deseeded, chopped
• 1 tbsp orange zest
• 1/2 cup fresh orange juice
• 2 tbsp chopped fresh parsley
• 1 large onion, finely chopped
• 2 small red chillies, sliced
• 2 garlic cloves, crushed
• Oil, salt, sugar, ground black pepper

Method

- Cook the mussels with wine in a large covered pot, removing them as they open. Set aside the mussels and retain the strained cooking liquid.

- Heat oil in a heavy-bottomed pot, gentle saute the garlic, onion, chillies and anchovies until reasonably tender, regularly stirring.

- Then add tomatoes, orange zest and juice into the pot, season it well with a bit a sugar, salt, pepper, a little of the strained cooking liquid and a good splash of wine. Stir well and cook until thick and fragrant.

- At the same time, cook the pasta in a large pot of lightly salted, boiling water until tender. Drain well and toss through the sauce.

- Remove the pot from the heat, add the parsley and mussels to the pasta. Toss well and serve hot.

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