Roasted Red Pepper & Mussel Tagliatelle
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4
- Category: Mains
- Cuisine: Italian
Description
This Roasted Red Pepper & Mussel Tagliatelle is a recipe for all seasons – simple to prepare, delivers big flavour and looks beautiful in the bowl.
Ingredients
Roasted Red Pepper Sauce
2 Tbsp (30 ml) Aegean Gold Extra Virgin Olive Oil
1 large onion, chopped
3 garlic cloves, peeled and chopped
1 x 100 g jar baby capers, drained
1 x 260 g jar Tradifresh Lygistis Roasted Red Pepper Spread with Chilli
Pasta
500 g Helios Tagliatelle
water
salt
Mussels
1 C (250 ml) water
400 g frozen half-shell mussels, defrosted
400 g mussel meat, defrosted
To Serve
Aegean Gold Extra Virgin Olive Oil
15 g flat-leaf parsley, chopped
Instructions
Roasted Red Pepper Sauce
Set a large frying pan over medium-high heat and add the olive oil. Add the chopped onion and fry for 6-8 minutes until softened and starting to colour. Add the garlic and capers and fry for a minute until fragrant. Add the red pepper paste, along with an extra splash of olive oil and mix well to combine. Taste and adjust seasoning and then remove the pan from the heat and set aside.
Pasta
Fill a large pot ¾ full with water and salt generously. Bring to a boil and then add the tagliatelle and continue to boil until al dente. Drain and reserve about 1 cup of pasta water.
Mussels
While the pasta is cooking, add a cup of plain water to a medium-size pot over medium-high heat. Bring it to a boil and then add the mussels and mussel meat and cover with a lid. Steam the mussels for 4-5 minutes.
Add the tagliatelle to the pan with the red pepper sauce, add about ½ cup of pasta water to the pan and toss the pasta into the sauce to combine. Add the steamed mussels to the pan and toss again to combine.
To Serve
Remove the pan from the heat, drizzle with a good glugg of olive oil to finish then garnish with chopped parsley and serve.