Mussels With Chilli, Garlic & Creamy Tomato Tagliatelle

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a kettle

Peel and finely chop (or grate) your garlic

Meanwhile, add your fresh tagliatelle to a pot of boiled water and bring to the boil over a high heat

Cook the tagliatelle for 3-4 min or until cooked with a slight bite

Once done, drain the tagliatelle, reserving a cup of the starchy pasta water

While the pasta is cooking, drain your mussels in a sieve over a large bowl, saving the juices (you'll need it later!)

Combine the mussel juices with your Chinese rice wine – this is your wine stock

Heat a large, wide-based pan (preferably non-stick with a matching lid) over a medium-high heat with a knob of butter and a drizzle of olive oil

Tip: Cooking for 3 or more? Use 2 pans!

Once the butter is melted, add the chopped garlic with your chilli flakes (can't handle the heat? Go easy!) and cook for 30 secs or until fragrant

Once fragrant, add your tomato paste and stir it all together

Add the wine stock with your clotted cream and give it a good mix up until well combined

Once well combined, add the drained mussels and bring to the boil over a high heat

Once boiling, reduce the heat to medium-high and cook, covered, for a further 5-6 min or until the mussels are cooked through – these are your mussels with chilli, garlic & creamy tomato sauce

Once the mussels are cooked through, add the cooked tagliatelle with a generous grind of pepper

Give everything a good mix up until well combined and cook for a further 1 min or until the sauce is slightly thickened and is coating the pasta – these are your mussels with chilli, garlic & creamy tomato tagliatelle

Tip: Add a splash of starchy cooking water if your sauce is looking a little dry!