Seafood Mushroom Spaghetti

On the stove, char the capsicum until totally blackened, about 10 minutes. Set aside to cool.

Begin boiling spaghetti noodles while cooking the other ingredients. Book the noodles according to package instructions for al dente. When they are done, drain the noodles but reserve about a cup of the pasta water.

In a large wok or pan, heat up the olive oil and sauté the red onion with a pinch of salt until softened and translucent.

Stir in anchovy paste adding more if you love the salty umami it adds.

Toss in the mushrooms and let them soften and caramelize to develop good colour, about 5-8 minutes.

Increase the heat to high. Throw in the seafood and stir it around until everything is just cooked. The mussels should open and the shrimp will be nice and pink.

Crack in black pepper and some lemon juice. Start tossing in the cooked/drained pasta, retaining about 1/2 cup pasta cooking water to add in case it’s too dry.

Pour everything into a large serving bowl.

Rub off the skin of the red capsicum and remove the stem and seeds. Cut it into thin long strips and drape over the pasta.

Eat, eat and eat. Have fun while you’re at it.

*You can and should scale the recipe down if you’re not feeding a village.