Ingredients (serves 4)

• 1 brown onion, finely chopped
• 3 cloves garlic, finely chopped
• 1 tablespoon olive oil
• 2 anchovies, finely chopped
• 250ml dry white wine
• ½ cup fish stock
• 400g Jar Tomato Passata
• 270g or (16) mussels
• 500g seafood marinara mix
• 250g good quality whole egg fettuccine
• 1 cup Parmigiano-Reggiano, grated
• 1 cup fresh italian parsley, chopped
• to taste salt
• to taste Freshly ground black pepper

Method

1. Using a large heavy based non-stick frypan or large non-stick deep pot on a medium to high heat, heat the olive oil, add in the onion, garlic & anchovies and saute for a few minutes until the onions begin to soften.
2. Next add in the wine, stock and passata, stir well and bring to the boil. Season with salt and pepper.
3. Reduce the heat to a low simmer and gently cook and reduce for about 15-20minutes until the sauce thickens.
4. Meanwhile, cook the pasta to al dente.
5. Once the sauce has thickened and reduced, add in the seafood marina mix and stir through and cook for a few minutes. Add muscles and cook for a further 2 minutes until all muscles have opened. Remove from the heat and stir through the Parmigiano-Reggiano and parsley.
6. Drain the pasta and add to the sauce, stir through to coat the pasta in the sauce, and serve immediately.