Black tagliatelle with mussels in tomato sauce

Name: black tagliatelle with mussels in tomato sauce
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 1 kg fresh mussels; 2 toe garlic; 50 g unsalted butter or margarine; el dried oregano; 1 tl chili powder; 300 g black tagliatelle; 500 g sieved tomatoes passata di pomodoro; 125 ml creme fraiche; 450 g frozen garden peas; 150 g cool freshly cooked mussels

Pasta with mussels, garlic, oregano, passata di pomodoro and garden peas

Ingredients

Directions

Rinse the mussels in plenty of cold water. Remove the mussels that are broken or remain open when you tap them. Let it drain well.
Slice the garlic. Heat the butter in a mussel or soup pan and fry the garlic, oregano and chilli pepper for 1 min.
Add the mussels and cook with the lid on the pan over a high heat for 8 minutes until done. Shake the pan regularly.
In the meantime, cook the pasta al dente according to the instructions on the package.
Scoop the mussels with a slotted spoon from the pan into a bowl, discard the mussels that are not open. Keep covered warm.
Add the passata, crème fraîche and garden peas to the remaining cooking liquid. Bring to the boil and cook for 4 minutes.
Put the boiled mussel meat through.
Divide the pasta over 4 deep plates, scoop the sauce and spread the mussels in the shell over it.