Chilli & Tomato Mussel Spaghetti

Ingredient

1 Pack San Remo Tubular Spaghetti
1 onion, diced
2 garlic cloves, sliced
1/2tsp chilli flakes
1/2cup white wine
1 bottle Tomato Passata
1kg Mussels
½ bunch parsley, chopped
1 lemon
Sea Salt
Red Island Olive oil
50g toasted bread crumbs

Method

In a large saucepan of rapidly boiling water cook the pasta following back of pack instructions.

In a saucepan over a medium heat add some olive oil and the onion. Cook until it begins to soften then add the garlic and chilli flakes, cook for a further minute.

Add the white wine and reduce by half. Add the tomato and cook out for 3-4 minutes until it reduces slightly.

Add the mussels and place a lid over the pot. Gently move the pot to assist the mussels opening. When the mussels open remove from the tomato and leave to one side. Taste the sauce and adjust the seasoning to your liking. Remove from the heat and add the cooked pasta, stir through the sauce and mix together. Add a squeeze of lemon juice.

Serve topped with the mussels in the shell, chopped parsley and toasted bread crumbs.

Recipe by Michael Weldon