Mussel & tomato linguine
- 400g linguine
- 25g butter
- 2 garlic cloves, chopped
- 1 red chilli, deseeded and finely sliced
- 400g tinned tomatoes
- 200ml white wine or fish stock
- 500g mussels, frozen
- Handful parsley, chopped
- Cook the pasta in boiling, salted water, according to pack instructions. Meanwhile, put the butter, garlic and chilli into a large lidded pan and cook for a couple of min over a low heat.
- Turn the heat up, add the tomatoes and wine or stock and simmer for 2 min. Add the mussels and cook for 5 min with the lid on, until all the mussels are open (discard any that aren’t). Drain the pasta and stir in with the mussels. Sprinkle with parsley and serve.