INGREDIENTS
142g mussels 49p
6 tbsp cream 6p
1 chopped tomato 6p
57g linguine 6p
57g finely chopped shallots 12p
142g streaky bacon 20p
57g Parmesan cheese 84p
From the Store Cupboard:
Butter
Fish stock
Olive oil
2 cloves garlic (chopped)
Sugar
Salt and pepper
Total cost: £1.89 per portion
Recipe continues
METHOD
Fry the bacon in olive oil and butter, then add the shallots and garlic until soft. Add the chopped tomatoes and a pinch of sugar and salt.
Now add the cleaned mussels, stock and a knob of butter. Allow the mussels to open, finish with cream and put to one side.
Cook and strain off the linguini, add to the sauce, toss through thoroughly and finish with a good sprinkling of parmesan cheese and serve.