Ingredients
 • 2 cloves garlic
 • 1 red onion
 • Nicolas Vahé Sunflower Seed Oil, for frying
 • 1 tsp Nicolas Vahé Spice It Up Oregano
 • 1 tsp Nicolas Vahé Spice It Up Chilli Flakes
 • 1 tbsp capers
 • 200 g spaghetti
 • 1 tin Nicolas Vahé Mussels
 • A handful of fresh parsley, chopped Crispy Citrus

Breadcrumbs
 • 2 tbsp Nicolas Vahé Olive Oil 
 • 3 tbsp panko breadcrumbs
 • Zest of ½ unwaxed lemon
 • Nicolas Vahé Smoked Salt and Nicolas Vahé Garlic Pepper, to taste

Begin by making the crispy breadcrumbs.

Heat the olive oil in a frying pan and fry the panko breadcrumbs until golden and crisp.

This happens quickly, so keep a close eye on them.

Stir through the lemon zest and season with Nicolas Vahé Smoked Salt and Nicolas Vahé Garlic Pepper.

Transfer to a bowl and set aside. Finely chop the garlic and red onion.

Heat a little Nicolas Vahé Sunflower Seed Oil in a large frying pan and sauté the garlic and onion until softened.

Season with the oregano and chilli flakes and cook for another minute until fragrant. Meanwhile, bring a large saucepan of water to the boil and add 1½ tsp salt.

Cook the spaghetti according to the package instructions. Before draining, reserve a few spoonfuls of the pasta cooking water.

Add the drained spaghetti to the frying pan together with the reserved pasta water, which will help create a light sauce.

Stir in the capers, Nicolas Vahé Mussels, and chopped parsley, and heat through gently.

Divide the pasta between two bowls and finish with the crispy citrus breadcrumbs.

If desired, drizzle with a little extra Nicolas Vahé Olive Oil and a twist of freshly ground black pepper before serving.