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Mussels puttanesca with linguine
Fruit and vegetables
1 small
onion
, finely chopped
2
garlic
cloves (if using mussels in
garlic
, omit this extra
garlic
if you like), finely sliced
large pinch dried red
chilli
flakes
few sprigs fresh
parsley
, stalks removed and leaves finely chopped
Tins, packets and jars
1 x 400g tin
chopped tomatoes
4 anchovy fillets
70g/2½oz black
olives
, stones removed
2 tbsp
capers
150g/5½oz
linguine
(or spaghetti/fettucine)
Cooking ingredients
2 tbsp
olive oil
salt
Meat, fish and poultry
2 x 250g pouches vacuum-packed cooked
mussels
(in garlic or white wine is fine)
Other
100ml/3½fl oz dry
white wine
(if not using mussels in wine)
Back to recipe
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