200g mussels, scrubbed clean
chopped flat-leaf parsley
2 garlic cloves, sliced
5 cherry tomatoes, quartered
1 small red chilli, deseeded and sliced fine
1 courgette, topped and tailed and sliced into thin matchsticks
150ml white wine
150g dried linguine
1 tomato, quartered, deseeded and diced
salt and pepper
(1). Put a pan of water on to boil.
(2). Sort through the cleaned mussels and if there are any that aren’t tightly closed, give them a sharp tap. If they don’t close, throw them away.
(3). Put a large pan with a lid on over a medium heat. Add the chilli and garlic and saute for a couple of minutes without colouring, then add the courgettes and cook for a couple of minutes.
(4). Put salt into your boiling water and add the linguine to cook.
(5). Add the mussels to the chilli, garlic and courgettes, then add the wine. Give everything a good shake and put the lid on the pan. After about 3 or 4 minutes the clams will start to open, so keep shuffling the pan around until all of them have opened. Take the pan off the heat. Get rid of any mussels that haven’t opened. Remove the meat from the most of the mussels, except to a few left whole for garnish, put the mussel meat back in the sauce.
(6). Once your pasta is cooked, remove it from the water and add to the pan of mussels along with the diced tomato and parsley. Stir or toss for a minute or two to coat the pasta. Serve right away and garnish with the whole mussels.