• 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



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.