Serves: 4 | Prep time: 10 minutes | Cooking time: 15 minutes
Ingredients
3 cloves garlic, chopped
1 ½ punnets cherry tomatoes
1 teaspoon chilli flakes or ½ a dried red chilli
½ bunch fresh flat-lead parsley
375g wholemeal linguine pasta
Extra virgin olive oil
2 tbsp tomato paste
20 fresh mussels
1 glass white wine
Instructions
Step 1. Finely chop up the garlic cloves and the parsley and cut the cherry tomatoes into quarters. Remove the seeds from the chili and finely chop.
Step 2. Cook linguine in boiling water according to packet instructions.
Step 3. Heat olive oil in fry pan over high heat and add garlic, tomatoes, chilli, parsley and tomato paste. Add few tablespoons of boiling water and stir around.
Step 4. Add mussels to pan, add wine and put lid onto for 1 minute to allow mussels to open up. Allow to simmer for 5 minutes.
Step 5. Drain linguine and mix together with the mussel sauce.
Step 6. Top with mussels, and some fresh parsley and you are good to go!