Slice 3 cloves of garlic very thinly. Get the leaves from 10 g flat parsley and hack the stems. Reserve.
Wash 1 kg mussels
Bring water to the boil and add 100 g spaghetti.
Fry the garlic for 2 mins in 2 tbsp olive oil, then add the parsley stems. After another minute add the mussels and 100 ml white wine.
Wait till the wine starts to steam, then add 200 g tinned polpa and 1/2 tsp chili flakes.
Put the lid on and steam for 3-4 mins till all mussels are well opened
Drain the pasta and stir through the mussels. Steam for another 2 mins, then add the parsley leaves
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