- 6 pounds mussels, cleaned
- 1/4 cup olive oil
- 3 garlic cloves, peeled and chopped
- 1 small dried red chile, crumbled
- 2 tablespoons chopped fresh oregano
- 1/2 cup white wine (Verdicchio Classico)
- 2 pounds ripe tomatoes, skinned, seeded, and chopped
- coarse sea salt and freshly ground black pepper
- 3 tablespoons chopped fresh flat-leaf parsley
- 1 pound spaghetti
- extra virgin olive oil
- In a large heavy saucepan with a tight-fitting lid, heat half the olive oil. Add the mussels, cover, and cook briefly over a high heat until all open, about 5 minutes. Discard any still closed. Drain, retaining the liquid. When the mussels are cool remove from their shells and chop. Reduce the liquid by half, strain, and add to the mussels.
- In a separate large pan heat the remainder of the oil, add the garlic, chile, and oregano, and cook briefly until the garlic begins to color. Add the wine, reduce for a minute, then add the tomatoes. Cook, stirring to prevent sticking, for 15 minutes until reduced. Add the mussels, juice, seasoning, and parsley. Heat up the sauce.
- Cook the spaghetti in a generous amount of boiling salted water, then drain. Add to the sauce. To serve, pour over extra virgin olive oil.