Chef Anthony Fischer brings the heat to the KOAM studio with a recipe for mussels pasta. Chef Anthony brought the following ingredients:

• 4 BAY LEAVES
• 1 POUND SMALL MUSSELS, SCRUBBED AND DEBEARDED
• 3 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
• 4 LARGE GARLIC CLOVES, MINCED
• 1/2 TEASPOON CRUSHED RED PEPPER
• 1 TABLESPOON FRESH LEMON JUICE`3/4 POUND ARTISANAL ITALIAN SPAGHETTI OR LINGUINE
• SALT
• FRESHLY GROUND PEPPER

Chef Anthony Fischer teaches culinary lessons at Pittsburg High School.

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