Homemade linguine with a mussel and tomato sauce and pesto Archive

Name: Homemade linguine with a mussel and tomato sauce and pesto Archive
Ingredients: 300g/11oz type '00' flour (available in supermarket baking sections and some delicatessens), plus extra for dusting; 3 free-range eggs; 60g/2Â½oz fresh basil leaves, plus extra to serve; 50g/2oz pine nuts, toasted; 50g/2oz parmesan, freshly grated; 1 garlic clove, peeled; 75ml/3fl oz extra virgin olive oil; 5 tbsp olive oil; 1 onion, finely chopped; 1 stick celery, finely chopped; 2kg/4lb 4oz mussels, cleaned, beards removed (discard any mussels that remain open after rinsing); 150ml/5fl oz white wine; 2 garlic cloves, peeled, finely chopped; 800g/1lb 12oz canned tomatoes; 6 fresh basil leaves; salt and freshly ground black pepper

beebrecipes.co.uk

Homemade pasta tastes wonderful and with a bit of practice is not too difficult. Pair with a mussel and tomato sauce for a delicious supper.

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Ingredients

300g/11oz type '00' flour (available in supermarket baking sections and some delicatessens), plus extra for dusting
3 free-range eggs
60g/2Â½oz fresh basil leaves, plus extra to serve
50g/2oz pine nuts, toasted
50g/2oz parmesan, freshly grated
1 garlic clove, peeled
75ml/3fl oz extra virgin olive oil
5 tbsp olive oil
1 onion, finely chopped
1 stick celery, finely chopped
2kg/4lb 4oz mussels, cleaned, beards removed (discard any mussels that remain open after rinsing)
150ml/5fl oz white wine
2 garlic cloves, peeled, finely chopped
800g/1lb 12oz canned tomatoes
6 fresh basil leaves
salt and freshly ground black pepper