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Angelhair pasta with mussels

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

420 g fresh mussels, tightly closed
2 T olive oil
250 g angelhair pasta, broken into short pieces
1 x 400 g whole tomatoes in tomato juice, blended
1 clove garlic, crushed
2 cups chicken stock
Sea salt and freshly ground black pepper, to taste
Italian parsley, torn, to garnish

Method

Scrub the mussels and rinse well.

Heat the oil in a large saucepan and lightly toast the pasta in the heated oil. Keep turning with tongs – don’t worry if some pieces catch a little more than others. Add the tomatoes, garlic and chicken stock. Bring to a boil.

Add the mussels, cover tightly and simmer for 5 minutes or until the pasta is tender and the mussels have opened. Discard any mussels that do not open. Check the seasoning and sprinkle with parsley. Serve immediately.

Cook’s note: For a vegetarian option, top the pasta with crumbled feta instead of mussels and add a few broccoli florets. If you like, sprinkle with Parmesan or pecorino at the table.

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