Ingredients:
- ¾ lb
- 1 head fennel, diced; fronds reserved for garnish
- ½ cup diced shallots
- 5 minced garlic cloves
- Salt and freshly ground pepper to taste
- 2 tbsp drained capers
- 1 cup vegetable, seafood, or chicken stock
- 2 tbsp fresh dill, lightly packed
- Juice of ½ lemon, additional wedges for serving
- Coarse breadcrumbs for serving (optional)
Preparation:
Time: 25 Minutes
Yield: Serves 2
- Start by bringing a large pot of water to a boil. Add salt, then the spaghetti, cooking until al dente—reserve ½ cup of the pasta water before draining.
- In a large skillet over medium heat, warm the smoked olive oil from the tin. Sauté shallots and fennel with a pinch of salt until softened, about 5 minutes. Add garlic and cook until fragrant, roughly 1 minute. Stir in capers.
- Pour in the stock and the remaining teaspoon of mussel olive oil reserved from the tin, letting it simmer and reduce for 10 minutes, adjusting the quantity as needed to keep a bit of liquid in the pan.
- Reduce heat to low, add the spaghetti, and toss, adding pasta water a tablespoon at a time to achieve the desired sauce consistency. Incorporate dill and lemon juice, then gently mix in the mussels.
- Serve garnished with breadcrumbs if using, fennel fronds, a twist of black pepper. Enjoy a pescatarian delight that brings the essence of the sea to your table.
