Spaghetti con Cozze Delle Marche

• 6 pounds mussels, cleaned
• 1/4 cup olive oil
• 3 garlic cloves, peeled and chopped
• 1 small dried red chile, crumbled
• 2 tablespoons chopped fresh oregano
• 1/2 cup white wine (Verdicchio Classico)
• 2 pounds ripe tomatoes, skinned, seeded, and chopped
• coarse sea salt and freshly ground black pepper
• 3 tablespoons chopped fresh flat-leaf parsley
• 1 pound spaghetti
• extra virgin olive oil

1. In a large heavy saucepan with a tight-fitting lid, heat half the olive oil.
2. Add the mussels, cover, and cook briefly over a high heat until all open, about 5 minutes.
3. Discard any still closed.
4. Drain, retaining the liquid.
5. When the mussels are cool remove from their shells and chop.
6. Reduce the liquid by half, strain, and add to the mussels.
7. In a separate large pan heat the remainder of the oil, add the garlic, chile, and oregano, and cook briefly until the garlic begins to color.
8. Add the wine, reduce for a minute, then add the tomatoes.
9. Cook, stirring to prevent sticking, for 15 minutes until reduced.
10. Add the mussels, juice, seasoning, and parsley.
11. Heat up the sauce.
12. Cook the spaghetti in a generous amount of boiling salted water, then drain.
13. Add to the sauce.
14. To serve, pour over extra virgin olive oil.

mussels, olive oil, garlic, red chile, fresh oregano, white wine, tomatoes, salt, parsley, spaghetti, extra virgin olive oil

Taken from www.epicurious.com/recipes/food/views/spaghetti-con-cozze-delle-marche-5255 (may not work)