Easy mus­sel pasta

– Ma­bet van Wyk

YOU Winning Recipes - - CONTENTS -

Ma­bet loves cook­ing and dreams of a house with a long stoep and a large ta­ble at which she can en­ter­tain to her heart’s con­tent. She adapted a clam recipe to cre­ate this quick and easy pasta dish.

SERVES 3-4 Prepa­ra­tion time: 5 min Cook­ing time: 10 min

1 kg fresh mus­sels in their shells


80 ml (¹⁄₃ c) olive oil 15 ml (1 T) sea salt flakes (Mal­don) 1 gar­lic clove, finely chopped ½ chilli, finely chopped,

with or with­out seeds grated zest and juice of 1 lemon leaves of 4 thyme sprigs


500 g lin­guine pasta

gen­er­ous pinch of salt


large hand­ful of finely chopped fresh pars­ley black pep­per ex­tra olive oil freshly grated Parme­san cheese

1 Dis­card any mus­sels with open shells. Steam the rest in a colan­der over a saucepan of boil­ing wa­ter un­til the shells open, about 5 min­utes. Dis­card any that do not open. 2 Sauce Mix the in­gre­di­ents in a pasta serv­ing bowl. 3 Re­move the mus­sel meat from the shells and add to the sauce in the bowl (keep some in the shell for a pretty pre­sen­ta­tion, if pre­ferred). 4 Pasta Mean­while cook the pasta in salted boil­ing wa­ter un­til just done but still firm. Drain, re­serv­ing a lit­tle of the pasta wa­ter.

5 Re­turn the pasta and re­served liq­uid to the pot and im­me­di­ately pour the mus­sel mix­ture over and mix. 6 To fin­ish Spoon the mus­sel and pasta mix­ture into the serv­ing bowl and sprin­kle fresh chopped pars­ley and black pep­per over. Driz­zle ex­tra olive oil over and fin­ish with a sprin­kling of grated Parme­san cheese on top.


Ma­bet thought in­no­va­tively by lo­cal­is­ing clam sauce with mus­sels. The dish is re­ally ready in the blink of an eye. The un­cooked sauce makes it de­li­ciously re­fresh­ing and with the fresh mus­sels it’s a healthy al­ter­na­tive to a creamy sauce with pasta. The seafood and le­mony olive oil sauce cre­ate a per­fect bal­ance of flavour.

I can’t cook with­out red lip­stick and herbs from my gar­den


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