Chili Mussel Spaghetti With Pine Nut Crumble - cooking recipe

Ingredients

5 oz dry spaghetti
2 tbsp olive oil
1 None onion, sliced
3 cloves garlic, minced
1 None long red chili, thinly sliced
1 cup white wine
1 (28 oz) can diced tomatoes
2 1/4 lb mussels, scrubbed, beards removed
None None Pine Nut Crumble
1/4 cup olive oil
1 cup fresh breadcrumbs
1/4 cup pine nuts
3 tbsp fresh parsley leaves, to garnish

Preparation

Cook spaghetti in boiling salted water until al dente. Drain.
Meanwhile, for the mussels, heat oil in a large saucepan over medium heat. Saute onion for 2-3 mins, until soft. Add garlic and chili. Cook for 1 min, until fragrant. Deglaze with wine then stir in tomatoes. Bring to a boil then add mussels. Cook, covered, for 2-3 mins, until mussels open.
For the pine nut crumble, heat oil in large frying pan over medium heat. Fry breadcrumbs for 1-2 mins, stirring, until golden. Add pine nuts and cook for 1-2 mins, until golden. Season.
Toss spaghetti with mussels and sauce. Serve sprinkled with pine nut crumble and parsley leaves.