How to make
Cut the garlic into slices and peel the shrimp. Fry them in olive oil on low heat for 2-3 minutes - NO more (the shrimp can be bought peeled, but they are more tasteless, so I recommend ones, you can peel yourself).
Pour the white wine immediately and increase the heat, until the alcohol evaporates. Add the crab sticks and then add the tomatoes, a teaspoon of sugar, salt, oregano and basil, as well as the black pepper. Reduce to medium heat and leave the pan for 8-10 minutes. If you deem it necessary, pour a little water (1/2 cup).
Meanwhile, boil the spaghetti in water with a few drops of olive oil for 9 minutes or as indicated on the package. It's best if they're al dente. Strain them well from the water and add them to the sauce. Mix well and try them to see how they taste and if necessary season with more salt, oregano and basil. Remove them from heat.
In a deep pot with a lid, place the mussels with a little olive oil and the juice of half a lemon. Cook over high heat for 3-4 minutes, by shaking the pan from time to time, gripping the handles well and pressing the lid. Once all are open, they are ready, so keep an eye on them and do not leave them any longer, so that they do not become dry and tough.
Serve the spaghetti and arrange the mussels on them (you don't need to separate them from the shells, because that's how the dish looks more beautiful). Sprinkle with chopped parsley.
This is a wonderful appetizer, full of poetry and beauty! I hope you like it! It can be prepared without mussels, but they add a very special nuance and are recommended!
