A tasty seafood pasta


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


  • Peel the onion and garlic and blitz in a food processor.
  • Heat the oil in a large saucepan and add the onion and garlic.
  • Sauté the onion for about 5 minutes.
  • Add the canned tomatoes, tomato purée, sugar and Italian seasoning.
  • Cook gently over a low heat until the mixture is thickened and reduced.
  • Prepare the mussels. Cover them with cold water and discard any that remain open.
  • Scrub the mussels and remove the beards.
  • Bring a large saucepan of lightly salted water to the boil to cook the linguine.
  • Add the mussels to the tomato sauce.
  • 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).
  • Remove some of the mussels from the shells.
  • Cook the linguine in the boiling water until it is al dente.
  • Drain well and toss with the tomato and mussel sauce.
  • Serve sprinkled with some chopped parsley.

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