Linguine with mussels and cherry tomatoes

Ingredients

For 1 serving

• Durum wheat pasta80 g
• Mussels220 g
• Cherry tomatoes100 g
• Garlic1 clove
• Extra virgin olive oil2 teaspoons
• White wine40 ml
• Parsleyto taste
• Black pepperto taste
• Saltto taste

Contains: gluten, shellfish, sulphites,

In season: May – September

Method

1. Clean the mussels: rinse them under running water, pull off the beards by tugging towards the pointed end and scrape the shells with a knife; discard any that are broken, or open and don't close when tapped.
2. Bring a pan of water to the boil and salt it lightly, since the mussel juices are already salty. Meanwhile, wash and halve the cherry tomatoes, peel and crush the garlic and chop the parsley.
3. Put the mussels in a wide pan with the white wine, cover and cook over high heat for 3–4 minutes, shaking the pan, until they open; discard any that stay closed. Lift out the mussels and strain the liquid through a fine sieve.
4. Drop in the durum wheat linguine and cook for 2 minutes less than the packet time, so they stay very al dente.
5. Meanwhile, in the same pan, warm the oil with the garlic over medium heat for a minute, until golden; add the cherry tomatoes and cook for 4 minutes, until softened; remove the garlic.
6. Drain the linguine into the pan, add the mussel liquid and finish cooking over high heat for 2 minutes, stirring, until the sauce reduces and turns creamy.
7. Return the mussels, heat through for 30 seconds and finish with the parsley and a grind of black pepper.