Name: Chilli mussel spaghetti with pine nut crumb
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 150 gram dry spaghetti; 2 tablespoon olive oil; 1 sliced onion; 3 clove garlic, crushed; 1 thinly sliced long red chilli; 1 cup white wine; 800 gram diced tomatoes (canned); 1 kilogram mussels, scrubbed, debearded; 1/4 bunch picked parsley leaves; Pine nut crumb; 1/4 cup olive oil; 1 cup fresh breadcrumbs; 1/4 cup pine nuts

Ingredients

150 gram dry spaghetti

2 tablespoon olive oil

1 sliced onion

3 clove garlic, crushed

1 thinly sliced long red chilli

1 cup white wine

800 gram diced tomatoes (canned)

1 kilogram mussels, scrubbed, debearded

1/4 bunch picked parsley leaves

Pine nut crumb

1/4 cup olive oil

1 cup fresh breadcrumbs

1/4 cup pine nuts

Method

1.Bring a large pot of salted water to boil on high. Cook spaghetti as per packet instructions (about 8 minutes), or until tender. Drain.

2.For the crumb, heat oil in large frying pan on medium. Fry breadcrumbs 1-2 minutes, stirring, until golden. Add pine nuts and cook 1-2 minutes, until golden. Season to taste and set aside.

3.Meanwhile, for the mussels, heat oil in a large saucepan on medium. Sauté onion 2-3 minutes, until soft. Add garlic and chilli and cook 1 minute, until fragrant.

4.Add wine to pan to deglaze. Stir in tomatoes, bring to boil. Add mussels. Cook, covered, 2-3 minutes, until mussels open.

5.Stir spaghetti through mussels and sauce. Heat gently. Serve sprinkled with crumb mixture and parsley leaves.

You can buy prepared scrubbed and debearded mussels in vacuum-sealed pouches, no cleaning required.
Note

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Ingredients

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