Herbaceous and savory, and the easiest weeknight dinner in the shop. Chilean mussels packed in olive oil with basil, garlic, lemon juice, black pepper, and oregano, hand-packed in Spain. The pesto is loose enough to act as a sauce, which is exactly what Fishwife intended - pour the tin straight over hot pasta and let the residual heat do the work. Also excellent on a green salad if you are being sensible.
