Pasta dishes are just always delicious!
Make the pasta al dente in enough salted water with the oil in 8-10 min.
In the meantime, peel and finely dice the onion and garlic.
Heat the remaining oil in the frying pan, add the diced onion and garlic, parsley and oregano and sauté for 3 min, stirring continuously until soft.
Add the drained mussels with the white wine, the paradeis pulp and the gravy, stir through and let the sauce simmer over medium heat for another good 3 min. Season with salt and plenty of pepper.
Drain and drain the pasta, return to the still warm saucepan.
Mix the eggs with 4 tbsp. pepper, salt, water and nutmeg, season to taste, then pour over the pasta form and slightly set, but not quite firm.
Serve immediately with the clam sauce. It goes very well with baguette and a fresh white wine.
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