Anna Del Conte's Black Bean Spaghetti with Mussel Sauce

Name: Anna Del Conte's Black Bean Spaghetti with Mussel Sauce
Prep time: THMS
Cook time: THMS
Ingredients: 400g black bean spaghetti; 500g frozen mussels; 1 tbsp olive oil; 1 clove garlic, peeled and crushed; 1/2 tsp chilli flakes (or more according to taste); 3 tbsp flat-leaf parsley, chopped; ¼ Sacla' Organic Vegetarian Basil Peso or Sacla' Vegan Basil Pesto; 150ml white wine; Freshly squeezed lemon juice; Sea salt

Herby, garlicky and slightly spicy – Anna Del Conte's flavoursome mussel pasta recipe is easy to whip up on a weeknight. Stir Sacla' Free From Basil Pesto through inky black bean spaghetti, adding frozen mussels for meaty bite.

Cook Time

30 mins

Serves

Ingredients

400g black bean spaghetti
500g frozen mussels
1 tbsp olive oil
1 clove garlic, peeled and crushed
1/2 tsp chilli flakes (or more according to taste)
3 tbsp flat-leaf parsley, chopped
¼ Sacla' Organic Vegetarian Basil Peso or Sacla' Vegan Basil Pesto
150ml white wine
Freshly squeezed lemon juice
Sea salt

How to make the recipe

Step 1

Defrost the frozen mussels, reserving their juices.

Step 2

Cook the pasta in plenty of well-salted boiling water, according to the pack instructions.

Step 3

While the pasta is cooking, put the saute pan on the heat with 1 tablespoon of olive oil. When hot, add the garlic, chilli and 2 tablespoons of the parsley.

Step 4

Fry for one minute and as soon as the garlic aroma rises, add the Pesto, mussel juices and wine. Boil briskly for a couple of minutes to reduce the juices by approximately one third.

Step 5

Turn the defrosted mussels into the pan, reduce the heat and cook very gently for a minute to heat the mussels through in the sauce without letting them break up.

Step 6

When the pasta is ready, drain and turn it into a warmed serving bowl. Spoon the mussels and sauce over the top, sprinkle with the remaining parsley and squeeze over the lemon juice. Serve immediately.