Chilli Spiked Mussels in Spaghetti

360gr dried spaghetti

1kg fresh mussels, cleaned

2 tbsp. olive oil, plus 1 tbsp. extra for drizzling

2 shallots, finely chopped

4 cloves garlic, chopped

150ml dry white wine

Grated rind of 1 lemon

1 tsp. dried chilli flakes

2 tbsp. chopped fresh parsley

Black pepper to taste

• Cook the spaghetti according to the packet instructions, until tender but still firm to the bite, then drain well. Meanwhile, rinse mussels under running water.

• Place the mussels in a large heavy-based saucepan, with just the water clinging to the shells. Steam for 3 – 4 minutes over a high heat, shaking regularly, until the shells have opened. Discard any mussels that remain closed.

• Heat 2 tbsp. of oil in a large saucepan and gently fry the shallots and garlic for 5 minutes or until softened. Add the wine and boil rapidly for 3-6 minutes, until the liquid has reduced by half. Add the mussels, lemon rind and chilli and heat for 2-3 minutes. Add the pasta to the mussels, the stir in the parsley and black pepper. Gently toss over the heat and drizzle over the remaining oil.

• Serves 4.