Black bean spaghetti with mussel sauce
Anna: We used this sauce to dress black bean spaghetti and decided it was perfect, but it is such a good sauce that we are sure it would work well with any other gluten-free pasta.
400g black bean spaghetti
If you are using fresh mussels:
For the sauce:
First prepare the fresh mussels or defrost the frozen mussels, reserving their juices.
For the fresh mussels:
Put the pan on a high heat and cook for 4–5 minutes, shaking it occasionally to allow all the mussels to get in touch with the bottom of the pan. All the mussels should be open by now. As soon as they are cool enough to touch, remove the flesh from the shells, letting the lovely juices fall back into the pan.
Put the clean mussels in a bowl and discard the shells and the lemon. Have a look at the juices. If there is some grit at the bottom of the pan, strain the juices through a fine sieve. Nowadays mussels are mostly farmed, so not very dirty; this step is not often necessary. Set the mussels aside while you cook the pasta and make the sauce.
To make the sauce:
Fresh or defrosted mussels: while the pasta is cooking, put the sauté pan back on the heat with 1 tablespoon olive oil. Heat it and add the garlic, chilli and 2 tablespoons of the parsley. Fry for 1 minute and as soon as the garlic aroma rises, add the pesto, mussel juices and wine. Boil briskly for a couple of minutes to reduce the juices by approximately one-third.
Frozen mussels: turn them into the pan, reduce the heat and cook very gently for a couple of minutes to heat the mussels through in the sauce without letting them break up.
When the pasta is ready, drain and turn it into a warmed serving bowl. Spoon the mussels over the top, sprinkle with the remaining 1 tablespoon parsley and squeeze over the lemon juice. Serve immediately.For more on the book or to buy a copy see FreeFrom-Italiana