Mussel, chilli and basil linguine with turmeric cream sauce
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook
Method
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For the pasta, heat the olive oil in a pan and gently fry the garlic and chilli for 1-2 minutes, or until softened. Stir in the cooked pasta and mussels and heat through for 4-5 minutes, then stir in the parsley. Keep warm.
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For the turmeric cream sauce, heat the olive oil in a pan and gently fry the garlic and turmeric for 1-2 minutes, or until softened. Add the stock and simmer for 5-6 minutes, or until the liquid has reduced by half. Stir in the cream and bring to a simmer for 2-3 minutes to warm through.
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For the herb pesto, place all of the pesto ingredients into a food processor and pulse until smooth.
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To serve, stir the pasta into the cream sauce and place into a serving bowl. Drizzle the pesto over the top and serve immediately.
Ingredients
For the pasta
- 1 tbsp olive oil
- 1 garlic clove, crushed
- ½ red chilli, finely chopped
- 250g/9oz dried linguine, cooked according to packet instructions, drained
- 6 mussels, cooked and in their shells (discard any mussels that haven't opened during cooking)
- 2 tbsp chopped fresh parsley
For the turmeric cream sauce
- 1 tbsp olive oil
- 1 garlic clove, crushed
- ½ tsp ground turmeric
- 50ml/2fl oz vegetable stock
- 100ml/3½fl oz double cream
For the herb pesto
- 1 small handful fresh basil
- 1 small handful fresh parsley
- 4 tbsp olive oil
- salt and freshly ground black pepper
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