What is on a daily menu of a Michelin Stars chef

An interesting recipe book is coming out today: it's “Taste of Home: 200 quick and easy recipes” written by the chef Angela Hartnett.

A protégé of  Gordon Ramsay she has won few Michelin stars for London’s Murano restaurant.
 
Famous for her Italian and Mediterranean cuisine coming from her roots (Italian grandparents), in this book she share with us some of her simple and straightforward recipies from her everyday life and her childhood. 

Nothing too long, too complicate, fussy or too expensive but simple dishes cooked by someone that knows a lot about food.
 
So I was curious to see her way to cook pasta, which recipes she could have included, what shape of pasta she could have chosen and if she has combined the original recipes with some special ingredient or flavour.

Here I found this Spaghetti with mussels in tomato sauce...and you can feel the sun from the south of Italy. No bad eh?

Ingredients (Serves 4)

• 2kg mussels
• 2 tbsp olive oil
• 1 thyme sprig
• 3 garlic cloves, crushed
• bunch of flatleaf parsley, stalks removed and leaves chopped
• 150ml white wine
• 350g dried spaghetti- Pastificio dei Campi to make the dish really south - Italian
• 250g basic tomato sauce for pasta
• pinch of dried chilli
• handful of chopped basil
• salt and freshly ground black pepper

Method
Clean the mussels under cold running water, scrubbing the shells well and removing the hairy beards. Discard any mussels that are already open. Heat a tablespoon of olive oil in a pan, add the thyme and garlic and the stalks of the parsley. Add the mussels, then pour in the white wine. Cover the pan and cook until the mussels have opened. Discard any that don’t open. Remove the mussels from the pan and reserve the liquid. Take half the mussels out of their shells. bring a large pan of salted water to the boil. Add the spaghetti and stir. Cook according to the packet instructions, until the pasta is al dente. Heat the rest of the olive oil in a large pan, add the tomato sauce and dried chilli and warmthe sauce through. Check the seasoning. Drain the spaghetti and put it back in the pan. Toss with the tomato sauce, basil, chopped parsley leaves and shelled mussels. Add the remaining mussels in their shells on top and serve immediately.