Instructions: Cook pasta in medium pot of boiling salted water until just tender but still firm to bite, stirring occasionally.

Meanwhile, heat olive oil and re-served anchovy oil in heavy large skillet over medium heat. Add anchovies, garlic, oregano and tomato paste; stir 1 minute. Add tomatoes; bring to boil. Add mussels. Cover; simmer until mussels open, about 5 minutes (discard any that do not open).

Drain pasta; divide between 2 shallow bowls. Top with mussels and sauce.

This recipe yields 2 servings (can be doubled).

Comments: Crusty bread, an arugula and endive salad with balsamic dressing, and lemon sorbet with chocolate-dipped biscotti turn this simple Italian dinner into a special one.

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