MUSSEL TAGLIATELLE
As well as providing a sustainable source of protein, mussels are rich in omega-3 fatty acids, which are proven to help protect your skin from sun damage and prevent premature ageing
INGREDIENTS
2kg live mussels (look for rope-grown) • 350g dried tagliatelle or linguine • 2 tbsp olive oil • 1 garlic clove, sliced • pinch of
chilli powder • 250g
tomatoes, chopped
• zest of 1 lemon •1 tbsp chopped parsley
• 1 tbsp torn basil
METHOD
1 | Start by prepping your mussels. Scrub them well, remove the beards (FYI, the clump of hair-like fibres that sprouts from the shell) and sit them in cold water for 10 mins.
2| Add them to a hot, dry, lidded pan and steam for 5 mins until they open (chuck any that haven’t). Leave to cool, remove the shells, then cook the pasta to your liking.
3 | Grab another pan and heat 1 tbsp oil, then add your garlic, chilli and tomatoes and cook for 5 mins. 4 | Drain the pasta and toss with the mussels and sauce. To serve, drizzle over the remaining oil and garnish with the zest and herbs. Now that’s la dolce vita.