2 cups (90 g) flat-leaf parsley, chopped

capellini with mussels

2 garlic cloves, finely chopped

2 tsp anchovies, chopped (about 4 fillets)

1 tbsp capers, chopped

½ tsp red pepper flakes

6 tbsp (90 ml) olive oil

In a large bowl, combine all of the ingredients. Season with salt and pepper. In another large bowl, set aside one-quarter of the mixture for the cooked mussels.

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