Spaghetti with
Mussels, Tomato Sauce & Pesto
This pasta dish is absolutely delicious, the mussels, tomato sauce and pesto compliment
this dish perfectly.
Serves
4
Prep
time: 10 minutes
Cooking
time: 20 minutes
Ingredients
For the pesto
60g fresh basil leaves
50g pine nuts, toasted
50g parmesan, grated
1 clove of garlic, peeled
75ml extra virgin olive oil
For the mussels &
tomato sauce
3 tbsp olive oil
1 onion, finely chopped
1 stick of celery, finely chopped
2kg mussels, cleaned, beards removed
(discard any mussels that stay open after rinsing)
150ml oz white wine
2 garlic cloves, peeled & finely
chopped
800g canned tomatoes
6 fresh basil leaves (plus a few extra
for serving)
Salt & pepper freshly ground
400g spaghetti, cooked as per packet
instructions
Method
1. For the pesto, blend
the basil, pine nuts, parmesan and garlic in a food processor to a
puree. Add the olive oil and continue to blend until you have a
paste.
2. For the mussels and
tomato sauce, heat 1 ½ tbsp of oil in a large frying pan with a
lid. Fry the onions and celery until softened, 1-2
minutes. Now add the wine and mussels and cover with the lid, cook
for 2-3 minutes until the mussels have opened.
3. Empty the mussels
into a colander, reserving the cooking liquid in a bowl. Discard the
shells from half of the mussels and set aside.
4. Return the large
frying pan to the heat and add 1 ½ tbsp of olive oil. Add the garlic
and fry for 30 seconds. Add the cooking liquid, tinned tomatoes and
basil and bring to the boil and then simmer for 10 minutes or until the sauce has
reduced by one third. Season to taste and stir in all the mussels.
5. Meanwhile, bring a
large pan of salted water to the boil and add the spaghetti and cook as per
packet instructions, then drain.
6. Stir in the pasta
into the mussels and tomato sauce.
7. To serve, spoon
the linguine and mussels onto four plates and top each with a spoonful of pesto
and a few basil leaves. Enjoy!
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