Spaghetti alla vodka with mussels

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, crushed
• A pinch of red pepper flakes + extra for serving
• 2 tbsp tomato paste
• 1 can (800g) canned whole San Marzano tomatoes, hand crushed
• 3/4 cup heavy cream
• 1/4 cup vodka
• 700 g mussels, wash and remove the "beards"
• 280 g spaghetti
• 3 tbsp chopped fresh parsley

Preparation:

1. Bring a large saucepan of salted water to a boil. Heat the olive oil in a Dutch oven over medium-high heat. Add the onion and cook, stirring, until softened, 3-5 minutes. Add the garlic and red pepper flakes and cook for 30 seconds. Add the tomato paste and cook, stirring, for 1 minute. Add the tomatoes with their juices and 1/2 teaspoon of salt. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the sauce thickens, 12-15 minutes.
2. Add the cream to the sauce and simmer until thickened, 2-3 minutes. Add the vodka. Add the mussels, cover, and cook until the mussels open, about 5 minutes (discard any unopened mussels). Remove from heat, keeping the pan covered.
3. After adding the cream to the tomato sauce, drop the spaghetti into the boiling water and cook according to package directions until al dente. Pour off 1 cup of the pasta cooking water, then drain it in a colander. Add the spaghetti to the pan with the mussels along with 1/4 cup of the cooking water. Cook over medium heat, stirring and adding more water a little at a time if the sauce seems too thick, until the pasta is well coated. Season with salt to taste.
4. Place the spaghetti and mussels in shallow bowls. Sprinkle with parsley and red pepper.