30 min 
Easy 
Ingredients (4 people)
- Basil to taste
- EVO oil to taste
- Fresh chilli pepper to taste
- Garlic 2 cloves
- Mussels 17,6 oz
- Spaghetti 11,2 oz
Preparation
- Coax the mussels open in a pan with some oil, a garlic clove and fresh chilli pepper.
- Once open, remove them from the shell and filter the resulting cooking water.
- Finely chop some of the mussels and leave some whole to garnish with.
- In the meantime, place the spaghetti in salted water and the chopped mussels in a pan with some oil, garlic, basil, the mussel broth and the Chopped Tomatoes.
- Drain the pasta after 2/3 of cooking time and finish cooking them in the pan as the sauce reduces.
- Place on a dish and garnish with the whole mussels and some fresh basil.
