Mussels Linguine with Tomato Fennel Sauce
Mussels Linguine with Tomato Fennel Sauce.The mussels are smothered in a spicy, chunky tomato fennel sauce. Easy and delicious for any day of the week.
Servings 4
Ingredients
- 2 pounds mussels scrubbed clean *(see tips)
- 2 tablespoons olive oil
- 1 cup diced fennel 1/2 half medium sized fennel bulb
- 1/2 cup diced red onion
- 1/2 cup diced carrots 1 medium sized carrot
- 3 garlic cloves minced
- 1/2 teaspoon crushed chili pepper
- 1/2 cup white wine
- 24 ounce jar Passata strained, crushed tomatoes
- 1 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 2 large sprigs of fresh basil or a handful of chopped basil
- 454 grams Linguine
Instructions
- Tomato Fennel Sauce
- In a sauce pot, heat the olive oil over medium low heat.
- Add in the fennel, onions, carrots, minced garlic and crushed chili pepper.
- Sauté for about 6 minutes or just until the fennel and onions are translucent and soft.
- Stir often taking care not to burn the garlic.
- Add the white wine and passata (strained, crushed tomato) with 2 cups of cold water to the vegetable mixture. Stir well.
- Add in the salt, pepper and basil. stirring well.
- Bring to a boil then lower the heat and let the sauce simmer till thickened for about 40 to 45 minutes.
- Meanwhile, bring a large pot of water to boil.
- When the water has reached a roaring boil, salt the water and toss in the linguine, stirring well.
- Cook according to package instructions.
- While the pasta is cooking, add the cleaned mussels to the tomato fennel sauce. Cover and let simmer for about 7 minutes. By this time your pasta should be ready. (Time it so that the linguine and sauce are ready at the same time.)
- When the pasta is cooked, drain well and transfer to a serving bowl.
- Top the linguine with the mussel, tomato fennel sauce.
- Garnish with chopped fresh parsley.
- Serve while still warm.