Capellini with Mussels and Anchovy Persillade | RICARDO
Capellini with Mussels and Anchovy Persillade | RICARDO
Ingredients
- 2 cups (90 g) flat-leaf parsley, chopped
- capellini with mussels
- 2 garlic cloves, finely chopped
- 2 tsp anchovies, chopped (about 4 fillets)
- 1 tbsp capers, chopped
- ½ tsp red pepper flakes
- 6 tbsp (90 ml) olive oil
- ½ lb (225 g) capellini or spaghetti
- 2 lb (900 g) mussels, scrubbed clean and debearded
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