Ingredients

• 180g - 5.5oz dry linguine
• 1 fresh chili
• 2-3 garlic cloves
• 2 tbsp capers
• ½ cup dry white wine
• ½ tsp fennel seeds
• 8oz – 240g thick piece of white fish
• 6 mussels (cleaned, beards removed)
• 1 handful of fresh parsley
• 1 cup tomato passata or puree
• Olive oil
• Salt (for pasta water)

Steps

• Step 1

  Boil a large pot of water. Once boiling, add salt.

• Step 2

  Remove the stalk from the chili, slice in half, scrape out the seeds and chop finely. Set aside.

• Step 3

  Slice the garlic cloves finely, set aside.

• Step 4

  Chop the parsley, set aside.

• Step 5

  Check your mussels are clean, otherwise remove any beards and give them a good scrub under running water. Set aside.

• Step 6

  If your pasta water is boiling, add your linguine, and cook less than al dente, usually around 10 minutes.

• Step 7

  Remove skin from fish and cut into cubes. Set aside.

  Meanwhile, add the spaghetti to your water, and cook al dente.

• Step 8

  Add a generous amount of olive oil to a frying pan on high heat.

• Step 9

  Once oil is very hot, add fish pieces and cook until seared on each side but not cooked through.  Remove fish and set aside.

• Step 10

  To the same pan, drizzle a little more olive oil then add the chili, the thinly sliced garlic, the capers, and cook before it starts to brown.

• Step 11

  Deglaze with white wine add the tomato passata (or pureed tomatoes), fennel seeds and mix well. Add the mussels, cover pan with a lid and cook until mussels are open. Approx. 2-3 minutes (depending on mussel size).

• Step 12

  Remove lid, drain pasta (if cooked, see directions on packet) and add straight to the frying pan sauce. Then add the chopped parsley and mix well.

  Cook 30 seconds as you mix it in the sauce.  If the pasta absorbs too much liquid, add some of the cooking pasta water to the mix.

• Step 13

  Return fish to then pan, and mix to reheat.

• Step 14

  Serve on a hot plate and you can also drizzle a little olive oil. Garnish with more chopped parsley.

Little Tips

No need to add salt as mussels will season the sauce.