Spaghetti with chilli & parsley mussels

Heat the oil in a large saucepan, then cook the garlic and chillies for 2 minutes. Stir in the tomatoes and simmer for 15 minutes, until thickened and pulpy. Meanwhile, cook the pasta in a large pan of boiling, lightly salted water for 8-10 minutes until tender.

Five minutes before the pasta is done, stir the mussels and their juices into the tomato sauce and simmer for 5 minutes, until the mussels are piping hot. Check the seasoning.

Drain the spaghetti and return to the pan. Stir in the chopped parsley and a ladleful of the tomato sauce, then divide between serving bowls. Spoon the mussels (discarding any that remain closed) and remaining sauce over the spaghetti to serve.