members recipes

NUTRITIONAL INFO: 431 kcals, 15.8g fat (4.2g saturated), 20g protein, 39.3g carbs, 4.8g sugar. Serves 4

Ingredients
Sea salt
200g linguine pasta
quality extra virgin olive oil
125g higher-welfare pancetta, roughly sliced
1 medium onion, thinly sliced
100g button or chestnut mushrooms, sliced
10 black olives, stones removed
500g fresh mussels, cleaned, beards removed, any open or cracked discarded
175ml white wine
3 large ripe cherry tomatoes
1 bunch of fresh parsley, finely chopped
Freshly ground black pepper

Method
Put a large pan of salted water on a high heat. Once the water is boiling, add the linguine.

Put a separate pan over a high heat and add a good glug of olive oil. Add the pancetta and when it starts to colour, add the onion. Stir for a few minutes then add the mushrooms, olives, mussels and wine. Stir well, cover the pan and leave to cook for 2 minutes.

Chop the tomatoes and add to the pan of mussels, give it a shake, then add most of the parsley and some more olive oil.

Drain the pasta and add to the pan of mussels. Season with freshly ground black pepper, and serve drizzled with olive oil and topped with extra parsley.