Spaghetti
Spaghetti aux moules
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400g of Panzani Spaghetti
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500g of mussels
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1 fresh chilli pepper
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200g cherry tomatoes
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4 garlic cloves
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20cl of white wine
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50g of butter
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Olive oil
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1. Cook pasta according to directions on package.
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2. Cut the garlic and the chilli into slices.
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3. Saute garlic and hot pepper in the olive oil in a skillet until golden.
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4. Cook the halved cherry tomatoes, well-cleaned mussels, and the white wine, seasoned with salt and pepper, in a saucepan, with the lid on, for 2-3 minutes.
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5. Once the mussels have opened up, add the butter, pasta and chopped parsley.
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6. Serve hot.
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