Pasta, Noodles and Rice Recipes - Linguine with Mussels in Tomato Sauce Recipe

Ingredients

Serve 4

• 1 kg/2 lb mussels, scrubbed and debearded

• 100 ml/3 1/2 fl oz water

• 3 tablespoons olive oil

• 1 onion, chopped

• 3 garlic cloves, crushed

• 750 g/1 1/2 lb tomatoes, skinned and chopped

• 500 g/1 lb linguine

• 3 tablespoons chopped parsley

• salt and pepper

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Method:

1. Place the mussels in a large saucepan with the measured water, cover and cook over a moderate heat until the mussels open, shaking the pan occasionally.

2. Drain the mussels and remove the shells, leaving a few in their shells to garnish. Heat the olive oil in a frying pan, add the onion and garlic, and sauté until golden and tender.

3. Add the chopped tomatoes, season with salt and pepper and cook gently over a low heat until the mixture is thickened and reduced.

4. Gently mix the shelled mussels into the tomato sauce. Simmer over a low heat for 2-3 minutes or until the mussels are heated through.

5. Meanwhile, cook the pasta until al dente. Drain well and toss with the sauce.

6. Transfer the pasta and sauce to a warmed serving dish or 4 warmed plates, sprinkle with chopped parsley, garnish with the reserved mussels and serve.