"This is one of the dinner options of the cafe menu at Lilly's cafe! It tasted gratifying and looks sensational! You will be salivating when you see this meal once you have prepared it!"

• 2 tbs olive oil, plus extra to toss
• 1 onion, finely chopped
• 3 garlic cloves, crushed
• 1 cup (250ml) dry white wine
• 3 tbs tomato paste
• 2 x 410g cans crushed tomatoes
• 500g spaghetti
• 500g marinara mix
• 300g black mussels, washed, de-bearded
• tbs chopped flat-leaf parsley

Directions:

1. Heat oil in a large saucepan over medium heat, add onion and cook for 3-4 minutes or until softened.
2. Add garlic and wine, and simmer 2 minutes. Add paste and crushed tomatoes, and simmer 15-20 minutes further, stirring occasionally until slightly thickened. Season well.
3. Cook the pasta in boiling, salted water until al dente. Drain and toss in a little olive oil.
4. Add marinara mix and mussels to tomato sauce, cover with lid and cook 3-4 minutes over medium-high heat, discarding any mussels that do not open.
5. Stir in parsley, then toss the sauce through the pasta and serve.