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Mussels puttanesca with linguine

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Mussels puttanesca with linguine

Cook up a classic Italian tomato sauce and serve with pre-cooked shellfish for a quick but impressive midweek dinner.

Ingredients

  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves (if using mussels in garlic, omit this extra garlic if you like), finely sliced
  • large pinch dried red chilli flakes
  • 1 x 400g tin chopped tomatoes
  • 4 anchovy fillets
  • 70g/2½oz black olives, stones removed
  • 2 tbsp capers
  • 100ml/3½fl oz dry white wine (if not using mussels in wine)
  • 150²µ/5½´Ç³ú linguine (or spaghetti/fettucine)
  • 2 x 250g pouches vacuum-packed cooked mussels (in garlic or white wine is fine)
  • few sprigs fresh parsley, stalks removed and leaves finely chopped
  • salt