MUSSELS WITH TOMATO AND BASIL SPAGHETTI

A fresh mussels, chilli, tomato and basil sauce for spaghetti.

prep
20 MINS
cook
10 MINS
serves
2
prep
20 MINS
cook
10 MINS
serves
2

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon chopped red chilli, seeds removed (or to taste)
  • ½ cup dry white wine
  • 400g jar Providore d’Italia Sugo Basilico
  • 500g fresh black mussels in their shell, soaked and cleaned
  • 160g spaghetti
  • Fresh basil leaves, for garnish

Method

Step 1

Heat oil in a large non stick frypan over medium-low heat. Add chilli and cook for 1 minute, pour in wine and allow to evaporate by half, about 30 seconds.

Step 2

Add Providore d’Italia Sugo and bring to a simmer, add mussels, toss to coat in sauce and cover pan. Check after 3-4 minutes and remove any opened mussels, continue to cook covered, checking and removing mussels as they open. Discard any mussels that do not open. Continue to cook sauce for a further 2 minutes, then return mussels to pan.

Step 3

Meanwhile, cook pasta following packet directions. Drain and toss through mussels and sauce. Serve garnished with basil.


Tip

For easier eating, mussels can be removed from their shells once cooked in STEP 2, reserving 2-3 per serve of the best looking ones in shells, for garnish.