Spicy spaghettini with mussels and spinaches

Ingredients for 4 persons

• 320g of Spaghettini
• 1,5kg of mussels
• 250g of spinach
• 2 cloves of garlic
• 1 hot pepper
• 1 tablespoon of chopped parsley
• 1 tablespoon of grated fine ginger (optional)
• extra virgin olive oil
• salt

Preparation

Clean the spinaches and boil them in a small amount of slightly salted water, drain and coarsely chop them. Add together in a capacious frying pan, one chopped clove of garlic, oil and hot pepper. Add grated ginger (optional) and after a couple of minutes add the spinaches.
Keep cooking for other 2-3 minutes and add the mussels. Tune the salt. Cook very "al dente" the spaghetti in salted water.
Drain and spill them in the frying pan with the mussels, stirring on lively flame for a couple of minutes. Sprinkle with parsley and serve.

Notes

The join of seafood and products of the kitchen garden recalls the Ligurian tradition. A white wine of the West, the Pigato combines perfectly to this dish.