Linguine with mussels

In a large lidded fry pan over medium heat, warm one tablespoon of olive oil with one garlic clove and a little parsley.

Add the mussels with their water, raise to medium-high, add half a glass of white wine, cover and cook about five minutes so the steam opens all the mussels and keeps the meat moist.

Scoop the meat out of the shells and discard the shells (keep a few for decoration if wanted).

Strain the mussel liquid through a strainer lined with kitchen paper over a bowl to catch the grit; keep the clean liquid.

Boil the linguine in a large pot of water with one tablespoon of sea salt for two minutes less than the packet says (10 minutes instead of 12).

In a fry pan over medium heat, cook a crushed garlic clove in three tablespoons of olive oil 20 to 30 seconds until golden, without burning; add parsley and the tomato paste.

Add the strained mussel liquid to melt the tomato paste, season with salt and pepper, and let it reduce a little on medium heat while the pasta cooks.

Add the linguine to the sauce and toss to finish cooking about two minutes, absorbing the liquid; no pasta water is needed.

Add the mussels, capers and a handful of chopped parsley, stir 30 seconds, add a little olive oil, switch off and toss.

Serve the linguine with the mussels and remaining sauce on top and parsley to finish.