Spaghetti with Baked Mussels

Pasta to me is a blank canvas waiting for someone to draw on it.  There are so many different things you can do with it.  The sauces, the meats, the vegetables, the cheeses, the combinations are limitless. 

Spaghetti with Baked Mussels

1 package of spaghetti
1 can of diced tomatoes (Italian style preferred)
2 garlic cloves chopped
Salt and pepper to taste
Dried parsley
Frozen mussels
Olive oil
Handful of julienned basil
Baguette (optional)

Cook the spaghetti according to the package instructions just shy of 1 or 2 minutes in salted water.  One trick I've learned about how much salt to add is add enough like you would season a soup.  You will later cook the spaghetti more in the sauce so you want the noodles to be just shy of perfectly al dente.  Place the frozen mussels on a baking sheet.  Drizzle olive oil on top and season with salt, pepper, and dried parsley.  Bake in a 350 degree oven for 15-20 minutes.

In a big pan, combine the spaghetti, canned tomatoes, chopped garlic, basil, and salt and pepper to taste in medium heat and cook for about 5 minutes. 

Serve the spaghetti with baked mussels and sliced bread.  Enjoy!