Spaghetti Pancakes

A great cake recipe for any occasion:

Stir salt, flour, eggs (2), milk and water (3) until smooth and cook for half an hour to swell.

Cook spaghetti in boiling hot salted water for 10 min until tender. Drain.

Cut tomatoes into strips. Drain the mussels. Rinse, clean and chop spring onions. Peel and dice garlic.

Heat half of the oil. Sauté tomatoes, spring onions and garlic in it, add red wine and steam for 10 minutes with the lid closed.

Heat some of the remaining oil in a frying pan. Briefly fry a quarter of the spaghetti in it, add a quarter of the batter and fry a golden pancake on both sides. Keep warm and toast the remaining pancakes in the same way.

Add the mussels to the vegetables and heat. Season with salt and pepper. Spread evenly on the pancakes and garnish with sage.

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