Summary

Ingredients

• 600 g pasta (linuine, spahetti, etc.)
• Salt water
• 350 g mussel meat (mussels - Cozze) from the lass
• 180 g anchovy fillet (s) from the lass, possibly more or less
• 1 handful basil
• 0.5 ½ bunch parsley, freshly chopped
• 2 cloves garlic)
• 2 cans tomato (s), chopped (polpa)
• 2 tablespoon tomato paste
• 100 g capers, medium-sized from the jar
• olive oil
• 2 glasses red wine
• Salt and pepper from the mill
• chili
• 1 teaspoon sugar

Print Recipe Pin Recipe

Instructions

1. Fry the capers in olive oil, then add the garlic and sauté. Deglaze with the red wine. Let it reduce a little and add the 2 cans of Polpa to the pan.
2. Chop the basil and parsley into small pieces. Add to the sauce, but keep some for decoration. Season to taste with sea salt and freshly ground pepper, chilli and a pinch of sugar. Stir in the tomato paste. Bring to the boil once and then continue to simmer gently.
3. Stir in the finely chopped anchovies. Put on the water for the pasta. Add the Cozze to the sauce and simmer gently for another 15 minutes.
4. When the pasta is cooked al dente, mix in the hot sauce and serve immediately. Sprinkle with a little basil or parsley.