Serves 4

1kg mussels, cleaned

2 tbsp olive oil

1 stick celery, chopped

1 red chilli, seeded and chopped

2 cloves garlic, minced

1 medium white onion, chopped

Fresh oregano, leaves chopped

2 cups fish stock

400g tin chopped tomatoes

150g tagliatelle

1 tbsp salted butter

Salt and pepper, to taste

1) Heat the olive oil in a large saucepan, add the celery, chilli, garlic and white onion and fry gently until the onion and celery become soft and fragrant. 2) Add the stock and the tinned tomatoes, bring to the boil then reduce the heat and simmer for ten to 15 minutes, until slightly reduced. Season with salt and pepper and add the oregano. 3) In the meantime, cook the pasta in salted water according to the packet instructions. 4) Add the cleaned mussels to the sauce, cover with a lid and cook for five minutes, shaking the pot halfway through. Remove any unopened mussels. 6) Remove the pasta from the heat and drain. Add the butter to the hot pasta, toss and season with salt and pepper. 7)  Serve the sauce and the mussels on top of the hot pasta.