This is a really quick and easy recipe that has become a family favourite. It’s made with just a few simple ingredients but taste delicious.

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Saturday
Breakfast
Toast or Porridge

Lunch
Homemade pea soup and a roll, recipe on Day 1 challenge

Dinner
Mussel Spaghetti

Snack
Flapjack

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Mussel Spaghetti
(Adapted from Nonno Contaldo in Jamie Italy)

Ingredients

Extra virgin olive oil
3 cloves of garlic, sliced
1-2 pinches of dried chilli flakes
12-14 ripe cherry tomatoes, halved
Half the packet of spaghetti, but cook it all for a later recipe
1/3 packet of Mussels
A small bunch of fresh parsley, chopped
Salt and black pepper to taste

Method

Get a large pan of salted water on to boil.

Pour a few drizzles of olive oil into a separate little pan and put it on a medium heat. Add the garlic and dried chilli flakes, then add the cherry tomatoes as the garlic begins to fry. The juice from the tomatoes and oil will make a light, very delicate and simple sauce.

Add the spaghetti to the pan of boiling water and cook according to the packet instructions.

Meanwhile, add the mussels to the tomato sauce and a handful of chopped parsley. Give the pan a little toss, then place a lid on top

Drain the pasta, saving a little of the cooking water, then put the pasta back into the big pot and pours the mussel sauce over the top, mixing everything together well.

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.

To finish, drizzle over a good bit of olive oil, season to taste and serve immediately with a little chopped parsley on top.

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