Serves 2
Ingredients
1 Tin of PYSCIS Blue Mussels 2020
1 400g can of cherry tomatoes
260g - 300g of fresh squid ink linguine pasta
3 or more anchovy fillets
1 tbsp capers
3 tbsp flat-leaf parsley, coarsely chopped
2 tbsp Olive oil
Instructions
Bring a pot of water to boil and salt it.
Warm 2 tbsp of olive oil with anchovies and capers in a skillet over medium low heat. Cook, stirring occasionally.
Add the can of cherry tomatoes and stir.
When the sauce starts to thicken, cook the pasta, reserve some pasta water. Add the pasta water to the can, swirl it around to get the remaining bits of tomato out and add to the sauce. Then add the tin of mussels and chopped parsley and stir.
Drain pasta, add to the sauce and toss to combine. You can add some extra fresh parsley as garnish if you like.