Spaghetti with mussels and chorizo breadcrumbs

Method

1. For the chorizo crumb, put 1 tbsp oil and the chorizo in a frying pan over a medium heat and cook gently for about 10 minutes to slowly release the oil, then crisp up the chorizo. Add the breadcrumbs and increase the heat to medium-high. Cook, stirring regularly, until golden and toasted. Season with salt and pepper.

2. Meanwhile, bring a large pan of salted water to the boil, then cook the spaghetti according to the pack instructions until al dente.

3. Heat the remaining ½ tbsp oil in another large pan with a lid over a medium high heat. Add the parsley stems, garlic and tomatoes with a pinch of salt and cook for about 2 minutes until softened a little. Tip in the mussels and wine, stirring to combine, then cover with the lid. Cook for 3-4 minutes, shaking the pan every now and then, until the mussels have opened (see Know-how).

4. Drain the spaghetti and add it to the pot of mussels along with the parsley, then stir to combine. Serve with the crumb sprinkled on top.