Ingredients
2 cloves of garlic
2 sticks of celery or 1 fennel bulb
1 courgette
300g dried pasta, such as linguine or tagliatelle
olive oil
1 x 227g tin of quality chopped tomatoes
1 x 500g pack pre-cooked garlic mussels, from sustainable sources
1 lemon
60g rocket
extra virgin olive oil
Top Tip
To make this veggie, swap out the mussels for a jar of artichoke antipasti, drained of oil.
Method
- Peel and finely chop the garlic along with the celery or fennel. Halve and finely chop the courgette.
- Cook the pasta according to the packet instructions.
- Put a large frying pan over a medium heat, then add 1 tablespoon of olive oil along with the garlic, celery and courgette. Fry for 5 minutes until softened. Add the tomatoes and season with sea salt and black pepper.
- After a couple of minutes add the mussels, pop a lid on and cook for 5 minutes. Meanwhile, squeeze ½ a lemon over the rocket, add ½ a tablespoon of extra virgin olive oil and season to taste with sea salt and pepper. Cut the remaining lemon half into wedges.
- Remove the mussels from the heat. Drain the cooked pasta and toss it all together. Serve with the rocket salad and lemon wedges for squeezing over.
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