Reginette del Marinaio

Steps

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1. 1
   Place cleaned mussels in a pot without adding oil. Add parsley stems, one whole hot chili pepper, and a garlic clove. Cover and cook over heat until the mussels open.
   ▶ ≈0:29
2. 2
   Once the mussels have opened, remove them from heat and shell the meat. Strain the broth to use later.
   ▶ ≈2:18
3. 3
   Clean the anchovies by removing the head and carefully separating them along the spine to remove the central bone.
   ▶ ≈1:22
4. 4
   Bring a large pot of salted water to a boil and cook the reginette pasta.
   ▶ ≈2:58
5. 5
   Pour olive oil into a large pan and add the chili pepper (stem removed) and garlic clove over high heat. You can leave them whole or chop them.
   ▶ ≈3:07
6. 6
   Add the capers to the pan.
   ▶ ≈4:00
7. 7
   Halve the cherry tomatoes (or quarter if large) and add them to the pan. Be careful as they may splatter.
   ▶ ≈4:21
8. 8
   Add some of the reserved mussel broth to the pan.
   ▶ ≈5:04
9. 9
   Chop the fresh parsley.
   ▶ ≈5:36
10. 10
    When the pasta is nearly cooked, add the anchovy fillets to the sauce. Cook them for only 3-4 minutes to keep them intact and prevent them from falling apart.
    ▶ ≈5:54
11. 11
    Add more mussel broth and the shelled mussel meat to the sauce.
    ▶ ≈6:51
12. 12
    Drain the cooked pasta and toss it with the sauce in the pan. Add most of the chopped parsley and additional mussel broth to finish dressing the pasta. Taste for seasoning—the anchovies usually provide enough salt.
    ▶ ≈7:38
13. 13
    Plate the pasta and drizzle with olive oil. Garnish generously with the remaining fresh parsley.
    ▶ ≈9:04