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Homemade linguine with a mussel and tomato sauce and pesto
Fruit and vegetables
60g/2½oz fresh
basil
leaves, plus extra to serve
1
garlic
clove, peeled
1
onion
, finely chopped
1 stick
celery
, finely chopped
2
garlic
cloves, peeled, finely chopped
6 fresh
basil
leaves
Cooking ingredients
300g/11oz type '00'
flour
(available in supermarket baking sections and some delicatessens), plus extra for dusting
50g/2oz
pine nuts
, toasted
75ml/3fl oz extra virgin
olive oil
5 tbsp
olive oil
salt and freshly ground
black pepper
Dairy, eggs and chilled
3 free-range
eggs
50g/2oz
parmesan
, freshly grated
Meat, fish and poultry
2kg/4lb 4oz
mussels
, cleaned, beards removed (discard any
mussels
that remain open after rinsing)
Other
150ml/5fl oz
white wine
800g/1lb 12oz canned tomatoes
Back to recipe
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