Serves 2
200 g spaghetti
600 g mussels
1 garlic clove
oregano
parsley
1 dash white wine
evo oil
pepper
Clean the mussels very well. Remove the meat and set aside with the strained liquid.
Soften the garlic in the oil and add the pepper, oregano and parsley, a dash of wine and then the shelled mussels.
Boil the spaghetti in water with little or no salt. When cooked, combine with mussels.
