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Remind yourself that spring will soon be on its way with this fresh pasta dish, packed full of flavours.
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
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?