entrees :// Seafood

Linguini with Mussels in Red Sauce

Ingredients...

6 1/2 lb mussels, cleaned 4 tbsps olive oil 4 cloves garlic, peeled & finely sliced 5 fl oz white wine handful flat parsley, chopped finely extra virgin olive oil 1 fresh red chilli, seeded and chopped 2lb fresh plum tomatoes, seeded & chopped a handful of basil, chopped sea salt and black pepper 9 oz linguine

Instructions...

1) Cook the mussels in 2 tbsps olive oil with half the garlic and the wine over a high heat until they open. Leave to cool. Remove from their shells, reserving liquid.

2) Heat the remaining olive oil and garlic and half the parsley. Fry until the garlic colours, then add the chilli and tomatoes. Cook together gently, reducing the tomatoes to a sauce. This takes about 30 minutes.

3) Add the reserved mussel liquid and return to the boil. Remove from the heat and add the mussels, basil, salt and pepper.

4) Cook the pasta in plenty of boiling salted water. Drain well and add to the mussel sauce.

5) To serve pour over a little extra virgin olive oil and sprinkle with the remaining parsley.