Mussel and Tomato Pasta Bake

Scrub the mussels well under cold running water, removing any barnacles or hairy byssus threads. Discard any that are already open or have cracked shells.

In a large pan with a lid, heat 1 tablespoon of olive oil over medium-high heat. Add 3 cloves of smashed garlic and cook until fragrant, about 30 seconds.

Pour in the chicken broth, add the lemon (halved), and bring to a simmer. Add the mussels, cover, and steam for 4-5 minutes until they open wide. Shake the pan a couple times to distribute the heat.

Remove the opened mussels with a slotted spoon, picking out about half the shells and leaving the rest on for texture. Strain and reserve the cooking liquid through a fine-mesh strainer. Discard any unopened mussels.

In a large, wide skillet, heat the olive oil over medium heat. Add the 4 cloves of minced garlic and cook slowly until soft and golden, about 3 minutes — don't let it burn.

Add the tomatoes (roughly chopped if whole), using a wooden spoon to break them down. Season with salt and let everything simmer for 15 minutes until the sauce thickens and the raw tomato smell is gone.

Bring a large pot of heavily salted water to a rolling boil. Cook the spaghetti according to package directions until just shy of al dente, about 1 minute less than the package says. Reserve 1 cup of the starchy pasta water before draining.

Preheat your oven to 200°C (400°F). Fold the drained pasta into the tomato sauce, adding splashes of the reserved mussel liquid and pasta water to loosen it into a glossy, cohesive sauce.

Fold in the mussels, taste, and adjust salt and pepper. The sauce should be silky and coat the pasta — not thick or gloppy. If it needs more liquid, add more pasta water.

Transfer everything to a large baking dish or, if your skillet is ovenproof, just use that. Drizzle the top with 2 tablespoons of olive oil and scatter the breadcrumbs evenly over the surface.

Bake uncovered for 20 minutes until the top is golden and crispy and the edges are bubbling. You want that breadcrumb crust to catch some color without drying out the pasta underneath.

Remove from the oven and let it rest for 5 minutes — it will set up and be easier to scoop.

Scatter the fresh parsley generously over the top and give the whole dish a big squeeze of lemon. The acid cuts right through the briny mussels and the sweet tomato. Serve immediately with extra lemon wedges on the side.