Linguine with spicy mussels
I make different versions of this all year round, sometimes using prawns, squid or clams instead of mussels. What makes this my winter version, is the addition of tinned tomatoes – it gives just the right amount of depth and body.
4 tbsp olive oil, plus extra to serve
2 garlic cloves, chopped
½ tsp dried chilli flakes
600g/1¼lb ripe cherry tomatoes, halved
75ml/3fl oz white wine
200g/7oz can chopped tomatoes
1kg/2lb mussels, scrubbed
Handful curly parsley, finely chopped
Cook the linguine in a large pan of salted boiling water until al dente. Drain, reserving a little of the cooking water.
Heat the oil in a shallow, wide-based pan with a lid, over a medium-high heat. Add the garlic and fry for 1 minute until fragrant, tip in the chilli and tomatoes, and cook for 5 minutes.
Pour in the wine, simmer for 1 minute then stir in the tinned tomatoes and cook for a further 2 minutes.
Tip in the mussels, increase the heat to high and put on the lid. Give the pan a shake and cook for 2 to 3 minutes, or until the mussels have opened.
Discard any mussels that are still closed, then tip in the freshly drained pasta and a small ladleful of the reserved cooking water.
Toss over the heat until the sauce starts to cling to the pasta, sprinkle over the parsley and serve immediately.
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