Pasta with Smoked Mussels

This dairy-free Smoked Mussel Spaghetti is a regular meal in my rotation. I always keep a few tins of smoked mussels on-hand for this quick and satisfying dinner.

2 Tbsp. sea salt
¾ lb spaghetti, or other long pasta
3 Tbsp. extra-virgin olive oil
½ cup shallots diced (~ ¼ cup)
1 head fennel, diced
sea salt
5 cloves garlic, minced
2 Tbsp. capers, drained
1 cup vegetable, seafood, or chicken stock
2 Tbsp. fresh dill, lightly packed
½ lemon, freshly juiced
1 (4.2 oz) tin smoked mussels, packed in olive oil

To Serve:
coarse breadcrumbs
fennel fronds
black pepper, freshly ground
extra-virgin olive oil
lemon wedges

Bring a large pot of water to a rolling boil. When the water reaches a rolling boil, add 2 Tbsp. of sea salt, stir; return water to a full boil before adding the pasta. Cook spaghetti until al dente, reserve ½ cup starchy water and strain the pasta.

Meanwhile, heat extra-virgin olive oil in a large skillet over medium heat. Add shallot, fennel and a 3 finger pinch of salt; cook, stirring occasionally, until softened, about 5 minutes. Add garlic and stir until fragrant, about 1 minute. Add capers and quickly stir to combine.

Add stock and reduce for about 10 minutes. You may have to add more stock depending on the size of your pan and heat level. You want a tiny little bit of liquid left in the pan to toss with the pasta. When you scrape a wooden spoon across the skillet you want the mixture to quickly swallow your path.

Turn heat down to lowest possible setting. Add Al dente spaghetti to the skillet and toss to coat. Thin out the sauce by adding 1 Tbsp. of pasta water at a time as you're tossing, as necessary. Add dill and the juice of ½ lemon, toss again.

Drain most of the oil from the mussels and add to the pasta. Lightly toss, being careful not to destroy the mussels.

Serve with coarse breadcrumbs, fennel fronds, black pepper and a drizzle of your best extra-virgin olive oil. Serve with lemon wedges.