cleaned and de-bearded (discard any mussels that do not close tightly when tapped)
handful fresh parsley
finely chopped
salt
Directions
For the pasta
mix the flour and semolina together on a clean work surface or in a large bowl.
Make a well in the centre and break in the eggs.
With a fork or with your hands
gradually mix the flour with the eggs to form a soft dough. Knead the dough for five minutes
or until smooth.
Shape the dough into a ball
wrap in cling film and leave to chill in the fridge for at least 30 minutes.
Flour the pasta machine with semolina and divide the pasta into four equal pieces. Starting at the lowest (thickest) setting
feed one piece of the dough through the machine
turning the handle with one hand and holding the dough as it comes through the machine with the other. Change the setting on the pasta machine to the next-thickest setting
flour it again and feed the pasta sheet through the machine again
as before.
Repeat this process 3-4 more times
flouring the machine and changing the setting down each time. The pasta should be quite thin
but still easy to handle without tearing. Don't be tempted to skip settings or the dough may tear. Repeat with the other pieces of dough.
Once the pasta sheets have reached the ideal thickness
cut into long strips and dust with semolina
For the sauce
heat the olive oil in a large lidded frying pan and fry the anchovy
capers and garlic for 2-3 minutes.
Add the chopped tomatoes
oregano
chilli and mussels. Stir well
partially cover with the lid and cook on a medium heat for 4-6 minutes
or until most of the mussels have opened (discard any mussels that have not opened during cooking).
Remove most of the mussels from their shells and discard the shells
keeping some aside to garnish. Return the shelled mussels to the sauce.
Meanwhile
cook the pasta in a large pan of boiling water for 2-3 minutes
or until al dente.
Drain the pasta
reserving a little of the pasta water. Tip the pasta into the tomato sauce and stir until well combined. If necessary
loosen the sauce with a little reserved pasta water.
To serve
spoon the pasta into pasta bowls
sprinkle over the parsley and the un-shelled mussels.
