Ingredients for 6 servings
½ cup fish stock
½ cup white wine
1 kg mussels, scrubbed
1 lemon, halved and pips removed
2 cloves garlic, peeled and sliced
2 sprigs fresh thyme
2 tablespoons olive oil
6 small portions “quick-cook” spaghetti (or you could use fresh spaghetti)
10 cherry tomatoes, halved
30 g butter
750 g pipis, scrubbed
extra olive oil for serving
Italian parsley for garnish
Cook spaghetti in plenty of boiling salted water until al dente.
Meanwhile, heat oil and butter in a large pan with a lid. Add garlic and thyme then mussels and pipis and toss to coat them in the fragrant butter.
Add wine, stock and tomatoes (if you like more sauce or a wetter mixture, add more stock to suit). Cover pan and cook 3-4 minutes, shaking occasionally, until shellfish spring open.
Add drained spaghetti and squeeze over juice from lemon. Toss together and season well with salt and pepper.
Spoon out into a large serving bowl or platter, drizzle over some good olive oil and sprinkle with parsley.