Seafood pasta from classic Italian cuisine with mussels, garlic, white wine, and chili.

Ingredients
4 servings

• 1 kg cockles or blue mussels
• 400 g spaghetti
• 60-70 ml extra virgin olive oil
• 1/2 red chili, chopped
• 4 cloves garlic, chopped
• 1 dl flat-leaf parsley, chopped
• 250 g cherry tomatoes
• 1.5 dl white cooking wine
• Zest from 1/2 lemon
• Salt and pepper
• 1-2 tsp mussel powder

Instructions:  

1. Bring water to a boil and add the pasta. Cook it one minute less than the package instructions.
2. Heat olive oil in a large pot and sauté chili, garlic, and half of the parsley.
3. Add the tomatoes and sauté for another 4-5 minutes. Then add the mussels and stir.
4. Pour in the wine and add 1-2 tsp mussel powder to the broth, cover and simmer for about 2 minutes or until all the mussels have opened.
5. Fold the freshly cooked pasta into the mussel pot and let it simmer for at least 2 minutes over low heat, stirring.
6. Grate lemon zest over, season with salt and pepper, and sprinkle with the remaining parsley.