Enjoy a complimentary 38cm Classic Oak Chopping Board when you buy the Signature Book Oak Knife Block Set – £250. Combined saving of £178.
SET CONSISTS OF:
Signature Carving Knife 23cm (1), Signature Bread Knife 22cm (1), Signature Cooks Knife 18cm (1), Santoku Knife 11cm (1), Signature Kitchen Knife 14cm (1), Signature Vegetable / Paring Knife 10cm, Classic Oak Chopping Board 38cm
This flavoursome dish is packed full of fantastic, fresh ingredients; perfect for a special night in at home. And the best part? It only takes twenty minutes to make, so there’s no need to spend all evening stuck in the kitchen.
Cooking time: 20 minutes
- 2 tbsp extra virgin olive oil
- 60g cooking chorizo, finely chopped
- 120g sourdough breadcrumbs
- 2 cloves garlic, peeled and thinly sliced
- Pinch of dried chilli flakes
- 1 anchovy fillet, finely chopped
- 140g ripe cherry tomatoes, halved
- 250g fresh linguine
- 1kg mussels, scrubbed and de-bearded
- Small bunch parsley, chopped
- Salt and pepper, to season
Start by making the pangritata. Add one tablespoon of the olive oil to a large sauté pan over a medium heat and add the chorizo. Fry gently, stirring for 5 minutes or until crisp. Add the breadcrumbs, continuing to fry until they are crisp and crunchy. Tip into a bowl and set aside.
Add the rest of the olive oil to the same pan over a low heat, then add the garlic, chilli and chopped anchovy. Fry gently for a couple of minutes before adding the tomatoes. Cook for 2-3 minutes until the tomatoes soften and then add the mussels. Cover with a lid and cook for 8-10 minutes or until the mussels are open.
Meanwhile place a large pan of salted water over a medium heat and bring to the boil. Add the linguine and cook according to packet instructions
Discard any that mussels that remain closed and add the chopped parsley to the pan. Drain the pasta, reserving a little of the cooking water and add to the pan with the mussels. Stir well to mix everything together, adding a little pasta water if the sauce seems too dry.
Divide between two bowls, sprinkle with extra parsley and the chorizo pangritata and serve immediately. Why not also pop some crusty bread on the table to mop up the juices?