Smoked Mussel Basil Pasta

Ingredients:
1 Serve Spaghetti/Spaghettini
Small serve of smoked mussels - approx 8-10 mussels (available in tins from supermarkets or from fish mongers)
As much basil as you like
1 small clove of garlic, chopped finely or sliced wafer thin
1-2 pinches of crushed dried chilli or paprika
1 tablespoon good olive oil
Salt and Pepper to taste

Cook pasta as per usual (salted boiling water 3-4 mins if fresh pasta, 10-11 mins dried)

Drain Pasta but keep the pasta in the hot pot. DO NOT RETURN TO STOVE

Add the garlic, olive oil and pepper to the pasta, stir/shake pot vigorously until a nice glossy shine is on the pasta and you can smell the olive oil and garlic subtly.

Add in your mussels and basil, give it a quick mix.

Add paprika and salt to taste.

Serve immediately with grated parmesan and extra basil.

I’ve been growing a variety of herbs and vegetables in my garden for the past few months. I have about 9 or 10 basil plants and it was getting too much to handle. So here is my Sunday lunch recipe:

Organic Basil Pesto:

To make the pesto, blend many sprigs (as much as you want, depending on how much pesto you want) with 3 -4 heaped tablespoons of TOASTED pine nuts and about 2/3 of a glass of oil. Add more oil if you find the basil will not blend or it becomes too crumbly and dry.

To toast the pine nuts, put a fry pan on low heat and toss in the nuts without any oil. After SECONDS, toss the nuts around, they should be golden brown on both sides. It is absolutely crucial you do not divert your attention. Pine nuts burn as quick as anything.

You may add garlic to this pesto when you blend it, you could also add thyme or other herbs. However when I serve pesto, I usually serve it to a lot of people so I make a big pot of pasta and when I drain the cooked pasta, I throw in about 4-5 garlic cloves that are just crushed and mix it with pepper and olive oil into the pasta, then add crispy bacon, pesto and pine nuts. Top with Parmesan and chilli flakes.