Spaghetti with mussels in red sauce

Start garlic and oil with parsley, a little spicy hot; add the mussels, then the fresh tomato cooked a little beforehand.

Cook the spaghetti in boiling water at the last minute.

Add parsley at the end and the cleaned mussels; do not let them dry out too much.

When the pasta is ready, put it into the sauce.

Add all the tomatoes and the juice; keep some mussels back to put on top.

Plate and serve.