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Mussel, chilli and basil linguine with turmeric cream sauce

Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 1

By Alex Mackay

From Ready Steady Cook

Ingredients

For the pasta

1 tbsp olive oil
1 garlic clove, crushed
½ red chilli, finely chopped
250g/9oz dried linguine, cooked according to packet instructions, drained
6 mussels, cooked and in their shells (discard any mussels that haven't opened during cooking)
2 tbsp chopped fresh parsley

For the turmeric cream sauce

1 tbsp olive oil
1 garlic clove, crushed
½ tsp ground turmeric
50ml/2fl oz vegetable stock
100ml/3½fl oz double cream

For the herb pesto

1 small handful fresh basil
1 small handful fresh parsley
4 tbsp olive oil
salt and freshly ground black pepper

Method

For the pasta, heat the olive oil in a pan and gently fry the garlic and chilli for 1-2 minutes, or until softened. Stir in the cooked pasta and mussels and heat through for 4-5 minutes, then stir in the parsley. Keep warm.
For the turmeric cream sauce, heat the olive oil in a pan and gently fry the garlic and turmeric for 1-2 minutes, or until softened. Add the stock and simmer for 5-6 minutes, or until the liquid has reduced by half. Stir in the cream and bring to a simmer for 2-3 minutes to warm through.
For the herb pesto, place all of the pesto ingredients into a food processor and pulse until smooth.
To serve, stir the pasta into the cream sauce and place into a serving bowl. Drizzle the pesto over the top and serve immediately.