Linguine with mussels in tomato sauce

A tasty seafood pasta

Ingredients


  • 3 tblsp olive oil
  • 2 kg mussels
  • 850 g canned chopped organic tomatoes
  • 2 onions, finely chopped
  • 3 garlic cloves, finely chopped
  • 140 g tomato purée (1 tin)
  • 1 tsp sugar
  • 700 g linguine
  • 1 tsp italian seasoning
  • handful fresh basil
  • salt and pepper
  • chopped fresh parsley, to garnish

Method

  1. Peel the onion and garlic and blitz in a food processor.
  2. Heat the oil in a large saucepan and add the onion and garlic.
  3. Sauté the onion for about 5 minutes.
  4. Add the canned tomatoes, tomato purée, sugar and Italian seasoning.
  5. Cook gently over a low heat until the mixture is thickened and reduced.
  6. Prepare the mussels. Cover them with cold water and discard any that remain open.
  7. Scrub the mussels and remove the beards.
  8. Bring a large saucepan of lightly salted water to the boil to cook the linguine.
  9. Add the mussels to the tomato sauce.
  10. Cover the pan with a lid and simmer over a low heat for about 5 minutes (until the mussels are heated through and have opened).
  11. Remove some of the mussels from the shells.
  12. Cook the linguine in the boiling water until it is al dente.
  13. Drain well and toss with the tomato and mussel sauce.
  14. Serve sprinkled with some chopped parsley.




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