Beautiful shellfish

Every day I check my post and still, no new delicious magazine. My cookbooks are waiting for me in the  new house, packed in boxes. But, no problem, I can still find some good ideas in the few magazines left in our appartment.

Chop and fry 4 garlic cloves, 2 spicy peppers, 1 red onion, 2 stems of white celery in a drizzle of olive oil. Add 1 small can of drained anchovies. Add 100 ml of white wine and allow to evaporate. Add the shellfish (1kilo of  mixed mussles and vongole). If the shells are opening, remove them from the pan. Put the zeste and the juice of 1 lemon on the shells.

Add 500 ml of passata, 1 table spoon of drained and desalted capres, 1 table spoon of chopped black olive and 1 table spoon of dried oregano. Allow the sauce to simmer for approx 20 mins. Add the shellfish with lemon in the pan. Reheat and finish with chopped parsley and 1 table spoon of shortly baked desalted capres.

Mix  some boiled pasta. Yummie!

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