Spaghetti With Mussels And Garlic

• 16 oz spaghetti
• 4 tbsp extra virgin olive oil, plus extra, for drizzling
• 6 None spring onions, chopped
• 4 cloves garlic, crushed
• 2/3 cup dry white wine
• 2 lbs mussels, debearded and cleaned thoroughly
• 4 None tomatoes, chopped roughly
• 1 handful fresh flat-leaf parsley leaves
• None None crusty bread, to serve

1. Cook spaghetti in a saucepan of boiling salted water for 4-6 mins, until almost al dente.
2. Meanwhile, for the sauce, heat a second saucepan over high heat. Add olive oil, spring onions and garlic. Cook 1-2 mins. Add wine and mussels. Cover and cook 3 mins, then add tomatoes. Cook 1-2 mins, or until mussels have opened.
3. Drain pasta and add to sauce. Stir, then allow to soak up sauce 1-2 mins. Sprinkle with parsley and toss to coat pasta. Drizzle with olive oil, season with black pepper and serve immediately with crusty bread.

extra virgin olive oil, spring onions, garlic, white wine, mussels, tomatoes, handful, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/29544 (may not work)