Mussels and chorizo linguine
with spicy tomato sauce and fennel0.0(0)
Calories
:Â
661 kcalProtein
:Â
27.3g proteinTotal
:Â
30 minutesDifficulty
:Â
EasyExtra Veggies
Calorie Smart
Allergens:
- Melk (inclusief lactose)
- Gluten
- Tarwe
- May contain traces of allergens
- Ei
- Mosterd
- Soja
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
125 g
Mussels
45 g
Diced chorizo
(Contains: Melk (inclusief lactose))
100 g
Passata
100 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
Not included in your delivery
½ tablespoon
Olive oil
½ tablespoon
Balsamic vinegar
½ teaspoon
Sugar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2764 kJ
Calories661 kcal
Fat20.3 g
Saturated Fat5.6 g
Carbohydrate87.9 g
Sugar19.6 g
Dietary Fiber10 g
Protein27.3 g
Salt2.1 g
Potassium842.9 mg
Calcium89.5 mg
Iron2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Boil plenty of 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.
- Chop the onion into half rings. Quarter the fennel and remove the tough core, then chop the fennel into thin strips.
- Crush or mince the garlic. Halve the mini roma tomatoes.
- Deseed and finely chop the red chili pepper*.
*Take care, this ingredient is spicy! Use as preferred.
2
- Heat a drizzle of olive oil in a lidded deep frying pan over medium-high heat and fry the chorizo for 2 - 3 minutes, until crispy. Then remove from the pan and set aside.
- In the same pan, fry the onion and fennel for 3 - 4 minutes. Add the garlic and red pepper in the last minute. Deglaze with the balsamic vinegar.
- Add the sugar, tomatoes, passata and Sicilian herb mix and allow to simmer for 4 - 5 minutes.
3
- Transfer the mussels and chorizo to the deep frying pan. Allow to simmer gently for 5 minutes, covered, stirring occasionally.
- Chop the fresh herbs and cut the lemon into 6 wedges.
- Add the linguine and half of the fresh herbs to the sauce along with a splash of pasta water as preferred.
- Season with salt and pepper to taste.
4
- Serve the linguine on plates and garnish with the fresh herbs.
- Serve with the lemon wedges.
