1. Cook pasta in medium pot of boiling salted water until 'al dente', stirring occasionally. 2. Meanwhile, heat olive oil and re-served anchovy oil in heavy large skillet over medium heat. 3. Add anchovies, garlic, oregano and tomato paste; stir 1 minute. 4. Add tomatoes; bring to boil. 5. Add mussels. Cover; simmer until mussels open, about 5 minutes (discard any that do not open). 6. Drain pasta; divide between 2 shallow bowls. 7. Top with mussels and sauce. Makes 2 servings (can be doubled). 8. That's it! ---------------------------------------------------------------------------
Nutrition
Ingredients
