Serves 2

Ingredients                     

77 g Smoked mussels in a tin                   

400 g Whole peeled tomatoes      

1 Red onion, julienne          

1 Red chili, deseeded and finely chopped             

2 Garlic bulbs, finely chopped                   

Freshly cracked black pepper to taste

Desert salt to taste

1 tsp White sugar       

200 g Linguine or spaghetti                

20 g Parmesan, grated                    

20 g Flat leaf parsley                                    

Method:                             

Bring a large pan of water to the boil, add a pinch of salt.                               

Open the can of mussels and strain, keeping the oil.                        

In a saucepan over medium heat add 45 ml of the oil from the canned mussels and sauté the red onion until soft and translucent.                       

Add the finely chopped chili and garlic, sauté for a further 5 minutes.                   

Add the whole peeled tomatoes, sugar and seasoning.                   

Allow the sauce to cook for 10 minutes, add the mussels and cook for a further 5 minutes for the flavour to develop.                               

Drop in the linguine and cook until al dente.                             

Strain the linguine and toss into the sauce, mix well.                        

Roughly chop the flat leaf parsley.                            

Generously sprinkle over the Parmesan and flat leaf parsley and serve with delicious glasses of Leopard's Leap Sauvignon Blanc.