Mussels puttanesca with linguine

1. 1

   Bring a large saucepan of salted water to the boil for the pasta.

2. 2

   In another large pan, heat the oil over a medium-low heat then fry the onion with a pinch of salt, covered, for 5 minutes, stirring occasionally. After 5 minutes, add the garlic (if using) and the dried red chilli flakes and cook for 1 minute more.

3. 3

   Add the tomatoes, anchovies, olives, capers and wine (if not using mussels in wine) to the pan of softened onion. Bring to the boil and then lower the heat and simmer, uncovered, for 10 minutes. Stir regularly, encouraging the anchovies to melt into the sauce.

4. 4

   Meanwhile, cook the pasta until al dente (about 10 minutes).

5. 5

   6 minutes before the pasta is ready, open the pouches of mussels and pour the entire contents into the pan of tomato sauce. Raise the heat to high, cover the pan with a lid, and allow the mussels to heat through for 5-6 minutes.

6. 6

   Drain the pasta (reserving a little of the water) and add to the pan of tomato sauce. Toss everything together and add a slosh of the pasta water if it needs it. Divide between two bowls. Sprinkle with finely chopped parsley and serve.

1 serving ≈ 500 g

Nutrition values are estimates. - means data is unavailable.