Spaghetti with Mussels, Tomato Sauce & Pesto

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!

Seafood & Chorizo Spaghetti

Seafood & Chorizo Spaghetti

A wonderfully delicious pasta dish full of flavour & freshness – my boyfriend’s favourite!

Serves 2

Preparation time: 10 minutes

Cooking time: 15 minutes

Ingredients

250g dried spaghetti

 2tbsp olive oil

2 garlic cloves, peeled & finely chopped

2 red chillies, finely chopped

150g chorizo, chopped into bite sized pieces

200ml dry white wine

2tbsp tomato puree

1 lemon, juice & zest

250g raw king prawns

400g mussels, cleaned

25g butter

Freshly ground pepper& salt

Small handful of fresh parsley, finely chopped

Method

1.    In a large pan of salted water cook the spaghetti until al dente.

2.    Meanwhile in a large frying pan heat the olive oil and then add the garlic, chillies and chorizo and cook for 2 minutes.

3.    Now add the wine and tomato puree and simmer for a few minutes until the sauce reduces slightly.

4.    Add the prawns and mussels, cover with a lid.  Shake the pan regularly and cook until they are cooked through, approximately 4-5minutes.

5.    Drain the pasta and add to the frying pan with half of the rocket, lemon juice and butter.  Mix through until the pasta is fully coated and the rocket has wilted, season to taste.

6.    To serve, divide between two warmed plates and top with lemon zest and a sprinkling of parsley, enjoy!

Moules au Cidre (Mussels in Cider)

Moules au Cidre (Mussels in Cider)

An absolutely gorgeous starter - steamed mussels and cider are a perfect flavour combination!

Serves 4

Preparation time:  15 minutes

Cooking time:  25 minutes

Ingredients

1kg live mussels, scrubbed & de-bearded

500ml dry cider

6 shallots, finely chopped

6 tbsp double cream

Freshly ground pepper

Baguette, to serve

Preparation method

1.  Discard any mussels with broken shells or any that refuse to close when tapped.

2.  In a large pan pour the cider, add the shallots and season with pepper.  Bring to the boil for 2 minutes.

3.  Add the mussles to the pan and cover with a lid.  Cook on a high heat for about 5 minutes, shaking the pan occasionally until the shells have opened.

4.  Remove the mussels from the pan with a slotted spoon and keep warm.

5.  Strain the remaining liquid through a muslin-lined sieve into a saucepan.  Bring to a boil and simmer for 8-10 minutes or until it has reduced by half.  Stir in the cream and add the mussels and cook for 1 minute to reheat the shellfish.

6.  Serve immediately with a fresh baguette, enjoy!

Freshly Made Linguine with Mussels, Tomato Sauce & Pesto

Freshly Made Linguine with Mussels, Tomato Sauce & Pesto

There is nothing more satisfying than making your own pasta; the mussels, tomato sauce and pesto compliment this dish perfectly.

Serves 4

Prep time: 45 minutes

Cooking time: 20 minutes
Ingredients

For the linguine

340g 00 pasta flour

12 egg yolks

30ml cold water

15ml extra virgin olive oil

2g salt

Semolina for dusting (optional)

For the pesto

60g/2 ½ oz fresh basil leaves

50g/2oz pine nuts, toasted

50g/2oz parmesan, grated

1 clove of garlic, peeled

75ml/3 fl oz extra virgin olive oil

For the mussels & tomato sauce

3 tbsp olive oil

1 onion, finely chopped

1 stick of celery, finely chopped

2kg/4lb 4oz mussels, cleaned, beards removed (discard any mussels that stay open after rinsing)

150ml/5fl oz white wine

2 garlic cloves, peeled & finely chopped

800g/1lb 12oz canned tomatoes

6 fresh basil leaves (plus a few extra for serving)

Salt & pepper freshly ground

Method

1.  For the linguine, pour the flour into a mound onto a flat surface and make a well in the centre. Add the egg yolks, olive oil, water & salt into the well and gradually mix with either a blunt knife or a folk. When the dough has become a thick paste use your hands to incorporate more of the flour.

2.  You can sieve any remaining flour and use the sifted flour while you knead the dough to stop it sticking to the surface and to your hands, but be careful not to make the dough too dry. Knead until well blended and the dough is soft and flexible. Don't worry if you haven't used up all the flour.

3.  Wrap the dough in cling film and place in the fridge for at least 20 minutes.

4.  Divide the fresh pasta into four and keep three portions wrapped in cling film while you roll and stuff one quarter. This prevents the pasta from drying out. Roll out the pasta into a long, wide strip about 1mm in thickness, using a machine.   

5.  Attach the cutting attachment to the pasta machine flouring it well.  Run the sheets through the machine cutting them into linguine.  Dust the linguine with semolina and place on a plate.  Set aside.

6.  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.

7.  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.

8.  Empty the mussels into a colander, reserving the cooking liquid in a bowl.  Discard the shells from half of the mussels and set aside.

9.  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.

10.  Meanwhile, bring a large pan of salted water to the boil and add the linguine, separate the strands with your fingers.  Cook the linguine for 2 minutes, then drain.

11.  Stir in the pasta into the mussels and tomato sauce.

12.  To serve, spoon the linguine and mussels onto four plates and top each with a spoonful of pesto and a few basil leaves.  Enjoy!

Cooks tips

v You can prepare the pasta days in advance and store in the fridge.