Linguine with mussels and a spicy tomato sauce

Preparation method

1. For the pasta, place the flour and egg yolks in a food processor and pulse until the mixture resembles breadcrumbs. Turn the mixture out onto a work surface and knead until it comes together to form a smooth dough. Wrap in cling film and chill in the fridge for at least 20 minutes.

2. Meanwhile, for the sauce, heat the sunflower oil in a large frying pan over a high heat. Place the halved tomatoes skin-side down into the pan and cook until the skins turn black. Flip them over and cook for a few more minutes, or until softened, then remove from the pan and set aside to cool. When cooled, peel away the blackened skins and discard.

3. Heat the olive oil in a frying pan and fry the garlic and onion for 4-5 minutes, or until softened but not coloured. Add the fresh chilli and chilli flakes and cook for a further 4-5 minutes. Add the peeled tomatoes to the pan and cook for 15 minutes, or until the tomatoes have broken down. Blend the sauce with a stick blender until smooth.

4. For the mussels, clean and debeard the mussels. If any mussels are opened, tap them lightly on a hard surface. If they don't close, discard them. Place the mussels into a hot, dry pan and put the lid on. Cook for 2-3 minutes, or until the mussels have opened – discard any that remain shut.

   Technique: Cleaning and de-bearding mussels

5. Transfer the mussels to a bowl to cool. Pick all but 12 mussels out of their shells. Set aside.

6. Take the remaining 2 tomatoes and cut small crosses into the bottom of both. Place into a bowl and pour over boiling water. Leave for 30 seconds, then drain and peel away the skins when cool enough to handle. Remove the seeds and chop the remaining flesh into small cubes. Set aside.

7. Remove the pasta dough from the fridge. Starting with the pasta machine at its widest setting, pass the dough through the rollers. Do not fold but repeat this process, decreasing the roller setting down grade by grade with each pass, until you get a thin sheet of pasta dough. Finally pass it through the linguine attachment, toss in flour and leave to hang for a few minutes.

   Technique: Rolling pasta using a pasta machine

8. Cook the fresh pasta in a large pan of boiling salted water for 1-2 minutes, or until al dente. Toss with a knob of butter, then combine with the spicy tomato sauce, mixing well to coat the pasta. Stir the picked mussels through the pasta.

9. To serve, divide the pasta among four serving bowls and scatter over the fresh chopped tomatoes. Sprinkle over the parsley and garnish each bowl with 3 whole mussels in their shells.

30 mins to 1 hour preparation time

30 mins to 1 hour cooking time

Serves 4