Ingredients

• 1 kilogram of shell mussels

• 20cc olive oil

• 80 grams red onion

• 1 garlic clove, thin sliced

• 400cc natural tomato sauce

• 200cc Chilean white wine

• 800 grams cooked spaghetti

• 40 grams julienned peppers

• Salt and pepper to taste

• 20 grams grated cheese

• Basil leaves for decorating

Preparation

Stir fry the onions and garlic in olive oil. Add white wine. Cook for one minute then add mussels. Cook

for further one minute. Add the peppers and the tomato sauce and cook on low heat for 3 minutes.

Mix with the pre-cooked al-dente pasta and heat. Serve hot and decorate the plate with grated cheese

and basil leaves.