Linguine with Mussels & Chorizo
in smoky tomato sauce with fennel & fresh herbs- Weekdieren
- Melk (inclusief lactose)
- Gluten
- Tarwe
- May contain traces of allergens
- Ei
- Mosterd
- Soja
There is a new ingredient in your box! These Scottish mussels are cultivated on the western coast and in Shetland waters, producing delicious shellfish.
Ingredients
125 g
Mussels
(Contains: Weekdieren)
45 g
Diced chorizo
(Contains: Melk (inclusief lactose))
100 g
Passata
125 g
Mini Roma tomatoes
1 piece
Garlic
½ piece
Onion
90 g
Linguine
(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)
5 g
Fresh flat leaf parsley & basil
¼ piece
Red chili pepper
½ sachet(s)
Sicilian-style herb mix
½ piece
Fennel
¼ piece
Lemon
1 teaspoon
Smoked paprika
Not included in your delivery
½ tablespoon
Olive oil
½ tablespoon
Balsamic vinegar
½ teaspoon
Sugar
to taste
Salt and pepper
Nutrition Values
Cooking Steps
- Boil plenty of salted water in a pot or saucepan and cook the linguine for 9 - 11 minutes. Reserve some of the pasta water, then drain and set aside.
- Meanwhile, halve the tomatoes.
- Quarter the fennel and remove the tough core, then chop the fennel into thin strips.
- Slice the onion into half-rings and crush or mince the garlic.
Did you know... the fennel in this recipe contains folate, a vitamin that supports your memory function.
- Deseed and finely chop the red chili pepper*.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat and fry the chorizo for 2 - 3 minutes, then remove from the pan and set aside.
- In the same pan, fry the onion and the fennel for 3 minutes.
*Take care, this ingredient is spicy! Use as preferred.
- Add the garlic and the chili pepper, then fry for 1 more minute.
- Deglaze with the balsamic vinegar and the passata.
- Add the sugar, the tomatoes, the smoked paprika and the Sicilian-style herbs, then allow to simmer for 4 - 5 minutes.
- Meanwhile, roughly chop the fresh herbs and cut the lemon into wedges.
- Add the mussels and the chorizo, then simmer gently for 5 minutes, covered.
- Add the linguine, a splash of pasta water and half of the fresh herbs, then toss well to combine. Season to taste with salt and pepper.
- Serve the linguine on plates and garnish with the rest of fresh herbs.
- Serve the lemon wedges alongside.
