Chili Mussel Spaghetti With Pine Nut Crumble

• 5 oz dry spaghetti
• 2 tbsp olive oil
• 1 None onion, sliced
• 3 cloves garlic, minced
• 1 None long red chili, thinly sliced
• 1 cup white wine
• 1 (28 oz) can diced tomatoes
• 2 1/4 lb mussels, scrubbed, beards removed
• None None Pine Nut Crumble
• 1/4 cup olive oil
• 1 cup fresh breadcrumbs
• 1/4 cup pine nuts
• 3 tbsp fresh parsley leaves, to garnish

1. Cook spaghetti in boiling salted water until al dente. Drain.
2. Meanwhile, for the mussels, heat oil in a large saucepan over medium heat. Saute onion for 2-3 mins, until soft. Add garlic and chili. Cook for 1 min, until fragrant. Deglaze with wine then stir in tomatoes. Bring to a boil then add mussels. Cook, covered, for 2-3 mins, until mussels open.
3. For the pine nut crumble, heat oil in large frying pan over medium heat. Fry breadcrumbs for 1-2 mins, stirring, until golden. Add pine nuts and cook for 1-2 mins, until golden. Season.
4. Toss spaghetti with mussels and sauce. Serve sprinkled with pine nut crumble and parsley leaves.

olive oil, onion, garlic, long red chili, white wine, tomatoes, mussels, olive oil, fresh breadcrumbs, pine nuts, parsley

Taken from recipes-plus.com/api/v2.0/recipes/31008 (may not work)