Linguine With Prawns, Mussels, Tomatoes And Chilli


I love mussels, they are delicious, especially in pasta. When you steam mussels in a pan with white wine and garlic the juices from inside the mussel give the sauce a wonderful “sea” taste and when used to coat the pasta makes a truly amazing dish.

100g mussels, checked, cleaned and de-bearded
100g prawns, shells removed

1 glass white wine
100g linguine
5 cherry tomatoes, halved
3tbsp tomato passata
50ml fish stock
olive oil
1 red chilli, deseeded and thinly sliced
Fresh parsley, chopped

(1). Bring a large pan of water to the boil, reduce to a simmer and add a couple of good pinches of salt. Once the water has returned back to the boil add your linguine to cook.
(2). In pan heat a little olive oil and add the chopped chilli and cook for a couple of minutes over a low heat without colouring. Then add the wine, let it bubble then add the mussels and prawns, cover with a lid and allow the mussels to open and the prawns to cook. Discard any mussels which have not opened, then remove the cooked mussels from the pan and remove the meat, return to the pan.
(3). Add the tomato passata, chopped cherry tomatoes and stir round.
(4). Add the fish stock, stir together well then reduce the heat to a simmer until the pasta is cooked.
(5). Once the pasta is done add it to the tomato and seafood and mix well until  the pasta is coated then add the chopped parsley and mix well.
(6). Serve.



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