Recipe Details
| Title | Grandads mussel linguine |
|
| Author | Jamie Oliver | |
| Portions | 2 | |
| Created | 16th February 2015 06:47 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 450.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Oil, olive | 4 Teaspoon | |
| Garlic | 2 Clove | |
| Tomato, cherry, raw | 12 Large | |
| Pasta, linguine | 250 Gram |  |
| Mussels, e.g. Greenshell, raw | 1 Kilogram |  |
| Parsley, raw | 1 Bunch | |
| Salt, sea | 1 Pinch | |
| Pepper, black | 1 Pinch | |
| Chilli, flakes, dried | 2 Pinch | |
| Anchovy fillet | 5 Gram |  |
Special Dietary Requirements Suitability
| None! |
Allergen Warnings
|
Nutritional Information (Per Portion)
| Nutrition | %GDA | Range |
|---|---|---|
| Energy Kcal | 915 |  |
| Protein | 158.96% | |
| Other Carbohydrate | 57.06% | |
| Sugar | 6.63% | |
| Fat Saturated | 18.71% | |
| Fat Unsaturated | 24.86% | |
| Fiber | 17.25% | |
| Sodium | 60.08% | |
| Salt | 63.25% | |
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Recipe Method
1. Get a pan of salted water on to boil. Pour a few drizzles of extra virgin olive oil into a separate little pan and put it on a medium heat. Add the sliced garlic, dried chilli and anchovy, then squeeze in and add the cherry tomatoes as the garlic begins to fry at no point should the garlic take on any colour, but you need the heat to be hot enough to melt the anchovies. The juice from the tomatoes and oil will make a light, very delicate and simple sauce. 2. Add the linguine to the pan of boiling water and cook according to packet instructions.