Spaghetti with mussels and olive oil

• Prepare the mussels: rinse them thoroughly in cold water. Discard any open mussels or those with broken shells.
• Chop the garlic and parsley.
• Heat the olive oil in a large saucepan over a medium heat. Add the chopped garlic and dried chilli pepper (if using) and sauté for 30 seconds.
• Add the mussels then cover the pan and cook for 5 to 7 minutes, until all the mussels have opened. Remove the mussels from the shells and set aside.
• Cook the spaghetti in a large pan of boiling salted water according to the instructions on the packet.
• Drain the spaghetti and add it to the pan with the mussels and cooking juices, mixing gently to coat the pasta.
• Add the chopped parsley, salt and black pepper to taste.
• Serve immediately, garnished with fresh parsley leaves.

Olea Salbo's little extra

You can add other vegetables to this dish, such as cherry tomatoes, onions or courgettes.

For a more intense flavour, you can marinate the mussels in olive oil, white wine, garlic and herbs for 30 minutes before cooking them.

This dish is even more delicious the next day.