Meanwhile, in a large wide pot with lid, combine oil, garlic, anchovy, chiles and oregano. Heat over medium-high heat until oil begins to bubble, then add mussels, increase heat to high and cook, shaking pan back and forth over heat, until mussels 

begin to open, about 1 1/2 minutes. Add wine and continue to cook 3 minutes more, then reduce heat to low and cook, covered, until mussels open wide, about 2 minutes more. Discard any mussels that remain unopened after 8 minutes.

 

Remove pot from heat. Into a large bowl, strain mussels and juices through a sieve; return juices to pot. Add parsley and pinch salt; cook over high heat until sauce is reduced by half, 5 to 7 minutes. Meanwhile, remove and discard shells from about 3/4 of the mussels. Remove sauce from heat and cover to keep warm.

 

Cook pasta in the boiling water until al dente, then drain. Transfer pasta and mussels to pot with sauce. Toss to combine well. Adjust seasoning to taste. Serve immediately.