Mussels Puttanesca with Linguine

Cook up a classic Italian tomato sauce and serve with pre-cooked shellfish for a quick but impressive midweek dinner.

Prep Time: Less than 30 mins
Cook Time: 10 to 30 mins
Serves: 2
Dietary: Egg-free, Nut-free

Ingredients

• 4 anchovy fillets

• 2 tbsp olive oil

• 2 tbsp capers

• 1 x 400g tin chopped tomatoes

• Salt

• 1 small onion, finely chopped

• 150g/5½oz linguine (or spaghetti/fettucine)

• 2 garlic cloves (omit if using mussels in garlic), finely sliced

• Large pinch dried red chilli flakes

• 70g/2½oz black olives, stones removed

• 100ml/3½fl oz dry white wine (omit if using mussels in wine)

• 2 x 250g pouches vacuum-packed cooked mussels (in garlic or white wine)

• Few sprigs fresh parsley, stalks removed and leaves finely chopped

Method

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

2. In another large pan, heat the olive oil over medium-low heat. Fry the onion with a pinch of salt, covered, for 5 minutes, stirring occasionally.

3. After 5 minutes, add the garlic (if using) and dried red chilli flakes and cook for 1 minute more.

4. Add the chopped tomatoes, anchovies, olives, capers, and white wine (if not using mussels in wine) to the pan with the softened onion. Bring to the boil, then lower the heat and simmer uncovered for 10 minutes, stirring regularly to help the anchovies melt into the sauce.

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

6. Six minutes before the pasta is ready, open the mussel pouches and pour their contents into the tomato sauce. Raise the heat to high, cover with a lid, and allow the mussels to heat through for 5–6 minutes.

7. Drain the pasta, reserving a little pasta water. Add the pasta to the sauce and toss to combine. Add a splash of pasta water if needed to loosen the sauce.

8. Divide between two bowls, sprinkle with chopped parsley, and serve.