Mussel and pan-roasted tomato linguine
Lunch al fresco with a glass of chilled wine in hand is what great weekends are made of. Especially when the meal in question is quick, super delish (obviously) and scales up to feed a crowd just as easily as it feeds two. Have faith, we will all be able to see our friends again someday! In the mean time, you deserve something this delicious…
Recipe serves 3 - 4
- ½ pkt or 400g frozen Cape mussels
- 4 tbsp olive oil
- 2 large garlic cloves, sliced fine
- 1 punnet baby tomatoes, mixed if possible
- ½ small glass white wine
- 1 large handful Italian parsley, chopped fine
- a few sprigs thyme, leaves roughly picked
- 1 dried chilli, crushed
- 300g linguine
- Put a large pot of salted water on to boil.
- Pan fry tomatoes whole in olive oil on a high heat until starting to colour and blister. Turn heat down to low and cook for 5 minutes until slightly softened.
- Turn heat up to medium and add garlic – fry for a minute or so until fragrant.
- Add the linguine to the boiling water and cook for 8 minutes until almost al dente.
- In the mean time, run the mussels under cold water to separate them and dissolve ice crystals (don’t worry, they are already cooked before being frozen and just need to be heated through in the pan). Add the mussels to the tomatoes and garlic, along with the white wine. Turn the heat up high and allow to bubble for about 8 minutes, shaking the pan now and again to make sure all the mussels heat through.
- Drain the pasta and add back to the pot immediately along with the mussel and tomato sauce. Stir through and put the lid on. Allow to rest and absorb the sauce for 5 minutes.
- Stir through herbs and serve with dried chilli sprinkled on top.