Chilli, fresh tomato and mussel pasta
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- Abigail Donnelly
- 4
- Easy
- Fat conscious Heart friendly Pescatarian
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- Olive oil
- 1 red chilli, chopped
- 2 cloves crushed garlic
- 1/2 onion, chopped
- Leeks, chopped
- 300 g mussels
- 250 g spaghetti
- Parmesan
Cooking Instructions
To a pan over a medium to high heat, add 2 T olive oil, the chopped red chilli, crushed garlic, chopped onion and leeks.
Fry until fragrant. Add the mussels, put the lid on the pan and cook for 5 minutes, or until all the mussels have opened.
Discard those mussels that do not open.
Cook the spaghetti following the package instructions until al dente. Add the spaghetti and toss with the mussels.
Serve in deep bowls, topped with plenty of freshly grated Parmesan.
Cook's tip: Here are some more ideas for using mussels, clams, scallops and oysters in cooking.
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