Spaghetti with Mussels: Spaghetti con Mitili

Ingredients

• 4 fillet anchovy washed and dried
• 2 tablespoons capers salted
• 1 cup cooking wine dry white
• 3 cloves garlic thinly sliced
• 2 pounds mussels black scrubbed
• 2 tablespoons olive oil extra-virgin
• 0.5  onion thinly sliced into rings
• 1 bunch parsley leaves italian finely chopped
• 1 teaspoon chile flakes dried red
• 1 pound pasta like spaghetti 

Equipment

• bowl
• pot
• wooden spoon
• colander

Directions

1. In a large stockpot, bring 6 cups of salted water to a boil.
2. Add the spaghetti and stir so they don't stick.
3. In a large stockpot, heat the extra-virgin olive oil and lightly saute the red onion. When the onions are translucent, add the sliced garlic and chile flakes.
4. Saute until fragrant.
5. Add the anchovies, and using a wooden spoon, smash them into the oil.
6. Add the salted capers, parsley, mussels and white wine, and cover quickly, so the steam cooks the mussels. Shake the pot after 1 minute, and again after 2 more minutes. Check the mussels, if they are open and plump, they are cooked.
7. Drain the pasta in a colander and divide between 4 warmed pasta bowls. Divide the mussels between the 4 bowls of pasta, and pour the wine sauce over, leaving any sandy sediment in the pot.