Linguine with Mussels, Olives and Tomatoes

DIFFICULTY
Average Average
COOK TIME
Under 1 hr. Under 1 hr.
SERVES
6-8 6-8
Linguine with Mussels, Olives and Tomatoes
Main INGREDIENTS
  • Fish & Seafood
Ingredients
Method

Ingredients

  • 1kg linguine
  • 500ml olive oil, divided
  • 4 cloves gralic, minced
  • 340g large green olives, pitted
  • 3 x 750g cans crushed San Marzano tomatoes
  • 4 teaspoons sugar
  • 1kg mussels, cleaned and bearded
  • Salt and pepper to taste
  • Fresh basil
  • 100g parmesan cheese, shaved

  • Method

  • 1
    In a Le Creuset Stockpot, cook linguine per package directions. Drain and set aside.
  • 2
    In the same stockpot, heat 100ml olive oil over a medium heat for a couple of minutes. Add garlic and cook for 1 minute.
  • 3
    Stir in olives, tomatoes, sugar and remaining olive oil. Reduce heat and simmer for 20 minutes, stirring frequently.
  • 4
    Bring the sauce back up to the boil, add the mussels and stir vigorously making sure all are being coated with the sauce.
  • 5
    As the first few mussels open, add your cooked linguine and toss to coat.
  • 6
    Season to taste with salt and pepper.
  • 7
    Serve immediately and garnish with torn basil and shaved parmesan cheese.
  • 8
    Cook's notes:The San Marzano tomato is a specific italian tomato grown in the Campania region of Italy. Good quality canned San Marzano tomatoes can be found at specialized grocery stores. If unavailable,
  • 9
    you can replace them with other canned tomatoes. Their flavour might not be exactly the same as that of San marzano tomatoes,
  • 10
    but the texture will be similar once the tomatoes are drained.