Шпагети со школки

Finely dice the garlic and shallots. Clean the fennel, remove the stalk and also finely dice. Depending on your preference regarding the spiciness, core the chilli pepper and cut into fine strips. Cut the spring onions into thin rings. Cut the tomatoes into quarters and remove the seeds if necessary, finely chop the parsley. Clean and water the mussels. debunked and sorted.

Heat the olive oil in a sufficiently large saucepan. Fry the fennel, shallots, garlic, chilli and spring onions until translucent and add the mussels. Deglaze with the wine and steam with the lid closed for 10 minutes. Meanwhile cook the spagjhetti. Use the slotted spoon to remove the spaghetti from the stock and let it reduce a little. When the pasta is a dente, add about half a ladle of the pasta water to the stock and season with salt and pepper. Swirl the noodles in the stock and arrange with the mussels in a bowl. Garnish with parsley and tomatoes.