Linguini with lightly spiced mussels

Name: Linguini with lightly spiced mussels
Ingredients: 50 ml olive oil; ½ onion, finely chopped; 1 garlic clove, crushed; 1 leek, finely chopped; a pinch of saffron threads; 1 teaspoon curry powder; 300 g clams; 300 g live mussels; 150 ml double cream; 200 ml white wine; juice of ½ lemon; 1 bunch fresh chives, finely chopped; 200 g linguini; salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Simple to Sensational

By Jun Tanaka

Published 2010

About

When cooking with any shellfish, it’s vital that they are ultra fresh. To check, discard any with broken shells, then soak them in water for 1 hour (this will also remove the grit). If any are still open, throw them away. Finally after the shellfish is cooked, throw away the ones that are still closed.

Ingredients

50 ml olive oil
½ onion, finely chopped
1 garlic clove, crushed

Fish course
Pasta
Pescatarian
Simple

Method

Heat the olive oil in a pan. Add the onion, garlic and leek and cook on a gentle heat for 3 minutes. Add the curry powder and saffron, cook for 1 minute, then add the mussels and clams followed by the white wine. Cover with a lid and cook for 6 minutes or until the shellfish open. Add the cream, bring to the boil and add the chives and a squeeze of lemon juice.