Linguini with Mussels in Red Sauce (6)

A recipe from the first River Cafe Cookbook.

Linguini with Mussels in Red Sauce (6)
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Linguini with Mussels in Red Sauce (6)
Print Recipe
  1. Cook the mussels over a high heat in 2 tbsps olive oil with half the garlic and the wine. As soon as they open leave to cool. Remove from their shells, reserving the cooking liquid.
  2. Heat the remaining olive oil and garlic plus half the parsley. Fry until the garlic colours, then add the chilli and tomatoes. Cook together gently, reducing the tomatoes to a sauce. This will take about 30 minutes.
  3. Add the reserved mussel liquid and return to a boil, then remove from the heat and add the mussels, basil, salt and pepper.
  4. Cook the pasta according to packet instructions 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.
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