Wednesday, 24 April 2013

capelli d'angelo (angel hair pasta) with mussels, fennel & chorizo


This is a quick and easy pasta dish - ready in about 15 minutes - the capelli d'angelo (angel hair pasta) only takes about 3 minutes to cook.  I love mussels, but you could easily substitute these for prawns, clams or even tinned tuna.  The smokiness of the chorizo works really well with the aniseedy fennel and mussels.  I hope you enjoy - a really light and "Summery" pasta dish.  I am still being hopeful about the Summer......

Serves 3-4


1 bulb fennel thinly sliced
2 cloves garlic crushed
100g chorizo sliced
250g cooked and shelled mussels (if you are cooking your mussels from fresh make sure your follow proper guidelines - how to prepare and cook mussels)
2 400g tins chopped tomatoes
1 handful frozen petit pois/peas
2 tbs olive oil
1 red chilli or 1 tsp chilli flakes
zest of 1 lemon
salt and pepper to taste
400g capelli d'angelo (angel hair pasta)

  • get all your ingredients together then heat a frying pan with the olive oil. 
  • when hot add the chorizo, garlic, chilli, lemon zest and fennel - cook for about 4-5 minutes until softened. 
  • next add the tinned tomatoes and cook for about 10 more minutes until reduced and thickened up a bit.
  • in the last few minutes add your pasta to a pan of boiling, salted water and the mussels and petit pois into the sauce. 
  • drain your pasta after checking it's done - this takes about 3 minutes -  then add to the sauce and stir until well coated. 
  • check the seasoning and if you want finish with a squeeze of lemon juice.  Serve with a simple green salad and crusty bread. 

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