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1
On the stove, char the capsicum until totally blackened, about 10 minutes.
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2
Set aside to cool.
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3
Begin boiling spaghetti noodles while cooking the other ingredients.
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4
Book the noodles according to package instructions for al dente.
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5
When they are done, drain the noodles but reserve about a cup of the pasta water.
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6
In a large wok or pan, heat up the olive oil and saute the red onion with a pinch of salt until softened and translucent.
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7
Stir in anchovy paste adding more if you love the salty umami it adds.
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8
Toss in the mushrooms and let them soften and caramelize to develop good colour, about 5-8 minutes.
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9
Increase the heat to high.
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10
Throw in the seafood and stir it around until everything is just cooked.
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11
The mussels should open and the shrimp will be nice and pink.
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12
Crack in black pepper and some lemon juice.
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13
Start tossing in the cooked/drained pasta, retaining about 1/2 cup pasta cooking water to add in case its too dry.
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14
Pour everything into a large serving bowl.
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15
Rub off the skin of the red capsicum and remove the stem and seeds.
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16
Cut it into thin long strips and drape over the pasta.
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17
Eat, eat and eat.
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18
Have fun while youre at it.
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19
*You can and should scale the recipe down if youre not feeding a village.
