Spaghetti with Mussels: Spaghetti con Mitili

• 1 pound spaghetti
• 2 tablespoons extra-virgin olive oil
• 1/2 onion, thinly sliced into rings
• 3 cloves garlic, thinly sliced
• 1 teaspoon dried red chile flakes
• 4 anchovy fillets, washed and dried
• 2 tablespoons salted capers
• 1 bunch Italian parsley leaves, finely chopped to yield 1/4 cup
• 2 pounds black mussels, scrubbed and de-bearded
• 1 cup dry white wine

1. In a large stockpot, bring 6 cups of salted water to a boil.
2. Add the spaghetti and stir so they don't stick.
3. In a large stockpot, heat the extra-virgin olive oil and lightly saute the red onion.
4. When the onions are translucent, add the sliced garlic and chile flakes.
5. Saute until fragrant.
6. Add the anchovies, and using a wooden spoon, smash them into the oil.
7. Add the salted capers, parsley, mussels and white wine, and cover quickly, so the steam cooks the mussels.
8. Shake the pot after 1 minute, and again after 2 more minutes.
9. Check the mussels, if they are open and plump, they are cooked.
10. Drain the pasta in a colander and divide between 4 warmed pasta bowls.
11. Divide the mussels between the 4 bowls of pasta, and pour the wine sauce over, leaving any sandy sediment in the pot.

spaghetti, extravirgin olive oil, onion, garlic, red chile, anchovy, capers, parsley, black mussels, white wine

Taken from www.foodnetwork.com/recipes/mario-batali/spaghetti-with-mussels-spaghetti-con-mitili-recipe.html (may not work)