Instructions: Clean the mussels very thoroughly under cold running water.

Scrub well with a stiff brush and scrape off any barnacles.

Discard any that are open or have cracked or broken shells.

Cook the mussels in half the olive oil over a high heat in a large pan with half the garlic and the wine until they open.

Leave the mussels to cool then remove from their shells.

Retain the liquid.

Heat the remaining olive oil and garlic and half the parsley.

Fry until the garlic colours then add the chilli and tomatoes.

Cook together gently reducing the tomatoes to a sauce about 30 minutes then add the mussel liquid and return to the boil.

Remove from the heat and add the mussels basil salt and pepper.

Cook the linguine in a generous amount of boiling salted water drain thoroughly and add to the mussel sauce.

To serve pour over a little extra virgin olive oil and sprinkle with the remaining parsley.

Serves 6

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.