Spaghetti with mussels & anchovy

For serves 4

Ingredients:

150g-piece Italian crusty bread (such as pane di casa), crust removed, torn
3 anchovy fillets, drained reserving oil
60ml (1/4 cup) olive oil
2 tsp finely grated lemon rind
400g dried spaghetti pasta
2 x 250g punnets golden grape tomatoes
2 garlic cloves, finely chopped
1 large fresh red chilli, thinly sliced
125ml (1/2 cup) dry white wine
25 black mussels, scrubbed, debearded
1/3 cup chopped fresh dill

Preparation:

1. Place the bread, anchovies and 1 teaspoon of the reserved oil in the bowl of a food processor and process until finely chopped.
2. Heat 2 tablespoons of olive oil in a large deep frying pan over medium heat. Add the bread mixture and cook, stirring, for 4 minutes or until golden. Transfer to a bowl. Stir in the lemon rind. Season with salt and pepper.
3. Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain.
4. Meanwhile, heat remaining olive oil in a clean frying pan over medium-high heat. Add tomatoes and cook, stirring occasionally, for 6 minutes or until soft.
5. Add the garlic and chilli to the pan and cook, stirring, for 2 minutes. Use a wooden spoon to flatten tomatoes slightly. Add wine and mussels. Cover and cook for 2 minutes or until mussels open. Discard any unopened mussels. Season with salt and pepper.
6. Add the pasta and dill to the mussel mixture, and toss to combine. Divide among serving bowls. Top with the bread mixture to serve.