Spicy 'Nduja & Mussel Tortiglioni

Boil a kettle

Peel and finely chop your shallot[s]

Peel and finely chop (or grate) your garlic

Heat a pot (with a matching lid) with a drizzle of olive oil over a medium heat

Once hot, add your 'Nduja (can't handle the heat? Go easy!), chopped shallot and garlic and cook for 3-4 min or until the shallot has softened

Tip: Keep the heat medium to avoid the 'Nduja from smoking!

Meanwhile, drain your mussels in a sieve over a large bowl, saving the juices (you'll need them later!)

Transfer the reserved mussel juice to a measuring jug

Add your pasta to a pot of boiled water and bring to the boil over a high heat

Cook the pasta for 7-9 min (10-12 min for wholewheat) or until cooked with a slight bite, once done, drain the pasta, reserving a cup of the starchy pasta water

Add some of the reserved starchy pasta water to the reserved mussel juice so there is 200ml [260ml] [340ml] of liquid in total – this is your mussel stock

Once the shallot has softened, add your tomato paste and balsamic sun-dried tomato paste and cook for 1-2 min or until fragrant

Add your mussels, mussel stock and Chinese rice wine to the pot and bring to the boil over high heat

Once boiling, cover with a lid and cook for 5-6 min or until the mussels are cooked through

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

Tip: Discard any mussels whose shells have not opened!

Once the mussels are cooked through, add the drained pasta and give everything a good mix up – this is your spicy 'Nduja & mussel tortiglioni

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