Mussel Linguine

Method

1. Get a pan of salted water on to boil. Pour a few drizzles of extra virgin olive oil into a separate little pan and put it on a medium heat.
2. Add the garlic, dried chilli and anchovy, then squeeze in and add the cherry tomatoes as the garlic begins to fry – at no point should the garlic take on any colour, but you need the heat to be hot enough to melt the anchovies. The juice from the tomatoes and oil will make a light, very delicate and simple sauce.
3. Add the linguine to the pan of boiling water and cook according to packet instructions.
4. Meanwhile, add a good handful of washed and debearded mussels to the tomato sauce. Give the pan a little toss, then place a lid on top and cook until all the mussels are open. As usual with mussels, if any remain closed after cooking, throw them away.
5. Add a handful of chopped parsley to the pan.
6. The pasta will now be a little under al dente and only a minute away from being ready.
7. Put the pot back on a low heat for an extra minute or two to cook the pasta perfectly – it will suck up all the lovely mussel juice.
8. To finish, drizzle over a good bit of olive oil, season to taste and serve immediately.