Fish and Seafood Recipes - Conchiglie con Cozze

Ingredients                 

• 1 kg/2 1/4 lb mussels in their shells

• 2 garlic cloves, chopped

• 15 ml/1 tbsp olive oil

• 450 g/1lb tomatoes, skinned, seeded and chopped

• 15 ml/1 tbsp chopped parsley

• 15 ml/1 tbsp chopped basil

• 75 ml/5 tbsp dry white wine

• 225 g/8 oz/2 cups conchiglie

• Salt and freshly ground black pepper

• Lemon juice

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Method:

1. Scrub the mussels, pull off the beards and discard any shells that are broken, or open and won't close when sharply tapped.

2. Fry (sauté) the garlic gently in the oil for 1 minute. Add the tomatoes and herbs and bring just to the boil then reduce the heat and cook very gently.

3. Meanwhile, put the mussels in a large pan with the wine. Cover and cook over a moderate heat, shaking the pan for 3-4 minutes until the mussels have opened, discarding any that have not.

4. When cooked, strain the liquid into the tomato mixture and continue simmering until pulpy (about 20 minutes in all). Remove the mussels from their shells.

5. Cook the conchiglie according to the packet directions. Drain and turn into a warm serving dish.

6. Stir the mussels into the tomato sauce and season to taste with salt, pepper and lemon juice. Spoon over the pasta and serve hot.