Italian for fried breadcrumbs, pangrattato adds flavour and crunch to this pasta meal.
- Place the bread, anchovies and 1 teaspoon of the reserved oil in the bowl of a food processor and process until finely chopped.
- 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.
- Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain.
- 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.
- 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.
- Add the pasta and dill to the mussel mixture, and toss to combine. Divide among serving bowls. Top with the bread mixture to serve.
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