INGREDIENTS
- 1 onion finely chopped
- 3 tbs olive oil
- 1 tbs finely chopped chilli
- 2 garlic cloves crushed
- 1/2 cup (125ml) dry white wine
- 1 tin of chopped peeled tomatoes
- 2 halves roasted dried roasted paprika (optionals)
- 2 Tbs of chopped Italian flat leaf parsley
- 2 1/2 cups of mussel meat (I used frozen with shells, M but fresh would be better)
- 1/4 cup (60ml) cream
- salt and pepper
- Squid ink spaghetti or any other pasta of your choice
- juice of a quarter of a lemon or a spritz of zest
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METHODS
Heat the chilli oil in a non stick frying pan or pot and saute the onions until soft (about 5 minutes). Add the garlic and chilli flakes and cook for a further minute or so. Add the wine and allow this to reduce by 2 /3 or almost until it has all evapourate. Add the tin of tomatoes and simmer on a gentle heat for about 10 minutes with the lid on. While this is going on , cook your pasta in salted boiling water until al dente. Add the mussel meat and the roasted paprika (If using), cook for a further few minutes (lid off) season well. Add the parsley and the cream and allow the sauce to thicken for a bit.
