Linguine with mussels

29 August 2016 - 10:47 By Sunday Times Food Weekly

Linguine with mussels INGREDIENTS400g linguine45ml (3 tbsp) extra virgin olive oil2 red chillies, finely chopped2 cloves garlic, finely chopped500g mussels, beards removed and cleanedHandful Italian parsley, roughly choppedMETHODBring a large saucepan of salted water to the boil, and cook linguine until al dente. Heat the olive oil in a large frying pan over medium heat. Add the chillies and garlic and cook for a few seconds. Reduce the heat, add the mussels, cover and cook until the mussels have opened.Discard any mussels that remain closed. Remove most of the mussels from the pan, leaving a few to help give a better flavour to the pasta. Drain the linguine and add to the pan with the cooking liquid from the mussels. Cook the pasta through and stir in the remaining mussels, scatter the Italian parsley on top and serve with a drizzle of extra virgin olive oil.Serves 4..

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