Simon © 2011
SQUID INK TAGLIORINI WITH MUSSELS & PESTO (Serves 4)
This is supper in a trice.
1 packet Squid Ink Tagliorini (available good supermarkets)
1 tub fresh Pesto sauce
1 packet ready prepared mussels
350g/ 12 oz cherry tomatoes
Preheat the oven to 180 C. Roast the tomatoes with a little olive oil and a smidgeon of sugar scattered over them until just soft and on the verge of collapsing then remove from the heat and set aside. Cook the pasta in a large pan of fast boiling salted water until done then drain off, reserving one tablespoon of the liquid and returning this to the pan with the tagliorini. Throw in the mussels and pesto and stir around vaguely. Turned into a warmed serving dish, blob over the tomatoes and strew with the basil then serve immediately alongside a green salad.