Eat sustainable seafood

Spaghetti with mussels, white beans and tomato

1. Heat 2 tablespoons of oil in a large heavy pot over medium-low heat. Add garlic and chilli and cook until softened. Add cherry tomatoes with juices, stir well and over a medium heat cook until the sauce thickens, 5-10 minutes. 
2. Cook the pasta in a large pan of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 150ml of pasta water. Add the beans and wine to the cherry tomatoes. Reduce for 5 minutes then add the mussels and reserved pasta water. Cook until the mussels open (discard any that do not open).
3. Stir in the pasta. Stir in the parsley and tarragon reserving some for garnish. Season with sea salt and black pepper. Divide into warm bowls. Drizzle with olive oil and garnish with parsley and tarragon.

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