Closer (UK) - - Food & Drink -

serves 4

● 250g mus­sels ● 3tbsp olive oil ● 25g but­ter ● 3 cloves gar­lic, finely chopped ● 1/2 tsp fresh red chilli, chopped ● 1/2 tsp smoked hot pa­prika ● 300g cherry toma­toes ● 250g cooked large prawns ● 2tbsp fresh flat-leaf pars­ley, chopped ● 375g tagli­atelle ● Lemon wedges, to serve

STEP 1 Wash the mus­sels and care­fully re­move any beards (the hairy bits!) with a small, sharp knife. Sit the mus­sels in cold wa­ter and, af­ter 10 mins, dis­card any open ones. STEP 2 Put the olive oil and but­ter into a fry­ing pan and, once the but­ter be­gins to foam, stir in the gar­lic and chilli, and sauté un­til soft. Mix in the pa­prika, then add the toma­toes. Sim­mer for 10 mins un­til the toma­toes have bro­ken down, then stir in the prawns and pars­ley. STEP 3 Place the tagli­atelle in a pan of boil­ing, salted wa­ter and cook ac­cord­ing to the packet in­struc­tions. STEP 4 Drain the cooked pasta. Dis­card any mus­sels that haven’t opened, then mix the seafood sauce with the pasta. Serve im­me­di­ately with lemon wedges on the side.

● Help raise vi­tal funds for the RNLI by tak­ing part in a Fish Sup­per week­end on the 13-15 Oc­to­ber. Find out more at­per

● Na­dia says, “I’m re­ally look­ing for­ward to cook­ing a sim­ple, tasty fish dish to sup­port the RNLI’S brave vol­un­teer lifeboat crews.”

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.