Mussels with Spaghetti and Tomato Sauce

Serves: 1

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Total Time: 30

Prep Time: 10

Cook Time: 20

• 1 tablespoon(s) olive oil
• 1  garlic clove, finely sliced
• 0.25  red chilli, finely chopped
• 2 tablespoon(s) balsamic vinegar
• 400 gram(s) tin chopped tomatoes
• 1 tablespoon(s) tomato puree
• 1 teaspoon(s) caster sugar
• 100 ml (3 1/2fl oz) white wine
• 125 gram(s) fresh or frozen mussels, cleaned
• 150 gram(s) spaghetti

Method

1. Heat the oil in a pan, then add the garlic and chilli. Cook for 1min, then stir in the balsamic vinegar, tomatoes, tomato purée, caster sugar and wine. Season and simmer gently for 15min. Add the fresh or frozen mussels, then cover and bring to the boil. Simmer until all the mussels have opened - about 5min. Discard any that haven't opened at this stage. Meanwhile, cook the spaghetti in a large pan of boiling salted water according to the timings on the pack. Drain the spaghetti well, add the sauce and the mussels, toss together, then divide between two bowls and serve immediately.

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