Prep time
15 mins
Cooking Time
10 mins
Serves
4
Ingredients
4 tablespoons olive oil
4 garlic cloves, chopped
1 tsp chilli flakes
1 x 400g tinned cherry tomatoes
350g wholemeal spaghetti
Cornish sea salt, freshly ground pepper
200g white beans, rinsed
175ml dry white wine
350g MSC certified mussels, cleaned
2 tbsp chopped flat-leaf parsley
1 tbsp tarragon leaves
Method
Spaghetti with mussels, white beans and tomato
- 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.
- 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).
- 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.
Pedro Ximénez Chocolate Pot
Quick and simple Pedro Ximénez Chocolate Pot. A lovely pudding, ‘a pick me up’ that is indulgent, boozy and moorish.
Serves 4-6
Ingredients
200g finely grated chocolate 54%
90g sourdough crackers or wholemeal breadcrumbs
2 tbsp golden caster sugar
250ml double cream
2 tbsps Pedro Ximénez
Pinch sea salt
Method
In a food processor blitz up the sourdough crackers. In a bowl mix the crackers, grated chocolate and caster sugar. Whisk the double cream until ribbon stage and fold in the Pedro Ximénez. Layer the chocolate mixture and cream finishing with chocolate on the top and a pinch of salt. If you would like to be even more indulgent use half 54% chocolate and 70% chocolate. Swapping up the Pedro for Marsala is a delicious alternative. If you have some chocolate and cracker mixture left over it freezes well for next time.
