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Tagliatelle with mussels

Gennaro Contaldo's simple sauce is made extra-special with homemade pasta. Use shop-bought pasta for a quicker supper.

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For the pasta

  • 150g/5oz Italian ‘00’ flour, plus extra for flouring
  • 50g/2oz semolina, plus extra for dusting
  • 2 free-range eggs

For the sauce

  • 6 tbsp extra virgin olive oil
  • 1 anchovy fillet, finely chopped
  • 1 tbsp capers, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 x 400g/14oz tin plum tomatoes, chopped
  • ½ tsp dried oregano
  • ¼ red chilli, finely chopped
  • 800g/1lb 12oz mussels, cleaned and de-bearded (discard any mussels that do not close tightly when tapped)
  • handful fresh parsley, finely chopped
  • salt