Recipe (dinner)

• 1

  Bring salted water to boil in a pan for the pasta.

• 2

  Chop 1 chorizo in rough pieces.

• 3

  Pan-fry the chorizo without oil on medium heat for about 4-5 minutes.

• 4

  Chop one shallot and two garlic cloves fine. Add to the pan with the chorizo and pan-fry for another 2 minutes.

• 5

  Add a teaspoon of fennel seeds to the pan and fry 30 seconds.

• 6

  Now, add 150 ml of white wine and four tablespoons of tomato puree.

• 7

  Half the cherry tomatoes and add them to the chorizo mixture and let it simmer slowly for another 4-5 minutes. Add a bit of black pepper to season up.

• 8

  Boil the tagliatelle in the pan with water and salt according to the method of preparation on the package.

• 9

  Add 2 kilo of fresh mussels to the chorizo sauce and bring the fire back to medium heat. Cover the pan with a lid.

• 10

  Chop parsley and basil in the meantime and afterwards take a look at the mussels. Give the mussels a stir.

• 11

  Add the parsley and basil once all mussels have opened.

• 12

  Drain the pasta, add the pasta to the sauce with the mussels and chorizo and give it a good stir.

• 13

  Time to plate up. Add some of the mussels and sauce from the bottom of the pan. To finish: add some extra basil. Enjoy your delicious Mussels & Chorizo Pasta.