Spaghetti with Mussels & Spicy Cherry Tomato Sauce

Step 1

Scrub mussels under cold water and remove the beards

Step 2

Throw away any that remain open when you tap them

Step 3

Heat the wine in a large pan and tip in the mussels, cover the pan and return to the boil

Step 4

Reduce heat and cook for 10 minutes until mussels have opened

Step 5

Discard any that remain closed

Step 6

When cool enough to handle, remove mussels from shells and chop finely

Step 7

Save 100ml of the cooking juices

Step 8

Cook pasta until al dente in a large pan of boiling, salted water

Step 9

In a separate saucepan heat Sacla’ Sauce with reserved cooking juices

Step 10

Add chopped mussels and and stir well until heated through

Step 11

Drain pasta and add to the sauce

Step 12

Stir well to combine before serving in warm bowls