- 150g-piece Italian crusty bread (such as pane di casa), crust removed, torn
- 3 anchovy fillets, drained reserving oil
- 60ml (1/4 cup) olive oil
- 2 teaspoons finely grated lemon rind
- 400g spaghetti
- 2 x 250g punnets golden grape tomatoes
- 2 garlic cloves, finely chopped
- 1 large fresh red chilli, thinly sliced
- 125ml (1/2 cup) dry white wine
- 25 black mussels, scrubbed, debearded
- 1/3 cup chopped fresh dill
- Step 1Place the bread, anchovies and 1 teaspoon of the reserved oil in the bowl of a food processor and process until finely chopped.
- Step 2Heat 2 tablespoons of olive oil in a large deep frying pan over medium heat. Add the bread mixture and cook, stirring, for 4 minutes or until golden. Transfer to a bowl. Stir in the lemon rind. Season with salt and pepper.
- Step 3Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain.
- Step 4Meanwhile, heat remaining olive oil in a clean frying pan over medium-high heat. Add tomatoes and cook, stirring occasionally, for 6 minutes or until soft.
- Step 5Add the garlic and chilli to the pan and cook, stirring, for 2 minutes. Use a wooden spoon to flatten tomatoes slightly. Add wine and mussels. Cover and cook for 2 minutes or until mussels open. Discard any unopened mussels. Season with salt and pepper.
- Step 6Add the pasta and dill to the mussel mixture, and toss to combine. Divide among serving bowls. Top with the bread mixture to serve.
- Low sugar
Golden grape tomatoes: Gently crushed to release their flavour, golden grape tomatoes are the jewels in this easy seafood pasta dish.
- Author: Gemma Purcell
- Image credit: Rob Palmer
- Publication: Australian Good Taste