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.
