Ingredients
8
ounces Linguine
2 tbsp extra virgin olive oil
6 canned anchovy fillets, chopped
1 tbsp anchovy oil reserved
3 large garlic cloves, chopped
1 tbsp chopped fresh oregano
1 tbsp tomato paste
2 1/4 cups canned diced tomatoes in juice
1 pound mussels, scrubbed and cleaned
Directions
1.
Cook the pasta according to package.
Heat the olive oil and anchovy oil in a large skillet over medium.
Add the anchovies, garlic, oregano and tomato paste and stir for 1 minute. Add the tomatoes and bring to boil.
Add the mussels.
Cover the pot and simmer until mussels open, about 5 minutes.
If any mussels don't open, throw those out.
Drain the pasta and pour the mussels over it.
Serve with Parmigiano Reggiano cheese
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