Spaghetti with Mussels & Spicy Cherry Tomato Sauce
INGREDIENTS
- 1kg fresh mussels
- 150ml white wine
- 400g Spaghetti
- 350g jar Sacla’ Whole Cherry Tomato & Chilli Pasta Sauce
- A handful of fresh parsley, chopped
INSTRUCTIONS
- Scrub mussels under cold water and remove the beards
- Throw away any that remain open when you tap them
- Heat the wine in a large pan and tip in the mussels, cover the pan and return to the boil
- Reduce heat and cook for 10 minutes until mussels have opened
- Discard any that remain closed
- When cool enough to handle, remove mussels from shells and chop finely
- Save 100ml of the cooking juices
- Cook pasta until al dente in a large pan of boiling, salted water
- In a separate saucepan heat Sacla' Sauce with reserved cooking juices
- Add chopped mussels and and stir well until heated through
- Drain pasta and add to the sauce
- Stir well to combine before serving in warm bowls
