Serves 2, prep time 10 minutes, cooking time 25 minutes
INGREDIENTS
FOR THE SAUCE
1 tbsp of olive oil
2 cloves of garlic
½ sliced onions
1 can of fire roasted tomatoes
2 tsp of mixed dried herbs
2 tsp Worcestershire sauce
½ tsp dried chilli flakes
10 sundried tomatoes sliced
200g of cooked mussels
3 spring onions chopped
Basil leaves to serve
FOR THE PASTA
300g of linguini
3 tbsp of fresh pesto
Salt & pepper
METHOD
Cook the linguini as per pack instructions. Drain and leave to one side.
In a shallow pan, heat the oil and saute the onions and garlic.
Add the stewed tomatoes, Worcester sauce, dried herbs, chilli flakes, stir and season lower the heat to a simmer for ten minutes.
Next, add the sundried tomatoes, simmer for a further ten minutes. Meanwhile, mix the linguini with pesto.
Add the mussels and spring onion to the sauce, simmer for three minutes.
Plate the linguini, top with mussels, add a drizzle of balsamic gel and top with basil leaves.