1 red chilli, deseeded if liked, and finely chopped
75 ml (3 fl oz) dry white wine
250 g (8 oz) tomatoes, deseeded and chopped
500 g (1 lb) mussels, debearded and cleaned
200 g (7 oz) linguine
handful of flat-leaf parsley, chopped
salt and pepper
Heat the oil in a large saucepan, add the garlic and chilli and cook for a couple of seconds until beginning to colour. Pour in the wine and cook for a couple of minutes until reduced by half. Stir in the tomatoes and cook for a further 5 minutes, adding a little water if needed.
Add the mussels to the pan, cover with a lid and cook for 5 minutes, shaking occasionally, until the mussels open. Discard any that remain closed.
Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente. Drain, toss through the mussel sauce and season. Scatter over the parsley and serve immediately.