Broad Bean, Tomato and Mussel Linguine

Name: Broad Bean, Tomato and Mussel Linguine
Ingredients: 1 red onion, peeled and finely sliced into rings; 3 tablespoonsextra virgin olive oil; 120 g(4 oz) broad beans, podded; 4 cloves garlic, peeled and finely sliced; 20 green-shelled mussels or 40 European black mussels, cooked and removed from shells; 20 green-shelled mussels or 40 European black mussels, cooked and removed from shells; 2 large ripe tomatoes, diced; 20 green-shelled mussels or 40 European black mussels, cooked and removed from shells; 200 g(6 ½ oz) linguine, cooked until al dente; 1 small handful small mint leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

This is a lovely spring lunch dish — very simple and colourful.

Ingredients

3 tablespoonsextra virgin olive oil
1 red onion, peeled and finely sliced into rings
4 cloves<

Pasta
Lunch
Pescatarian
Spring

Method

Heat olive oil, red onion and garlic together in a deep saucepan until garlic turns golden brown. Add the broad beans and cook, stirring, until at least a quarter of them begin to pop open.

Add mussels and tomato and stir well, then cover pan and cook on high heat for 1 minute. Toss in mint and linguine. Place lid back on and cook on high for a further 20 seconds. Spoon into bowls and s