Speedy mussel spaghetti
Speedy mussel spaghettiSubscribe to Sainsbury's magazine
A cheat’s freezer version of spaghetti vongole, using ready-cooked and shelled mussels. On the table in 15 minutes, it’s ready to enjoy with the rest of the bottle of wine that you’ve opened! You could also use frozen baby scallops instead, or even prawns
- 150g spaghetti or linguine
- 1 tbsp olive oil
- 1⁄2 tbsp frozen chopped garlic
- 1 tsp frozen chopped chilli, optional
- 1 large or 2 medium tomatoes, optional, deseeded and diced
- 2 tbsp frozen chopped parsley
- 100ml white wine
- 1 x 300g pack frozen cooked mussels
- a knob of butter or 1 tbsp olive oil
- a squeeze of lemon juice
- Cook the spaghetti in salted boiling water for 10-12 minutes or until al dente.
- Meanwhile, heat the olive oil in a pan, add the garlic, plus the chilli if using, and cook for 1-2 minutes until aromatic. Add the diced tomato if using, the parsley and white wine. Bring to the boil and bubble vigorously for 1-2 minutes, or until most of the liquid has evaporated. Tip in the mussels, reduce the heat to medium and cover the pan. Cook for 4-5 minutes until heated through, giving the pan an occasional shake.
- Drain the pasta, reserving a cupful of the starchy cooking water. Toss the pasta and the butter (or extra oil) through the mussel sauce, adding a little of the pasta water if needed to get a glossy, coating consistency sauce. Add a squeeze of lemon and check the seasoning then divide between 2 warmed bowls and serve immediately
Tip Skip the butter and use olive oil to finish, if required for dairy-free.