Linguine with mussels and chickpeas recipe | Sainsbury`s Magazine

Ingredients

• 2 garlic cloves, peeled and cut in half
• 5 tbsp olive oil
• 1 red chilli, finely diced (deseed if you wish)
• ½ tsp fennel seeds
• 1kg mussels, de-bearded, washed and re-rinsed
• 75ml dry white wine
• 1 x 400g tin chickpeas, rinsed and drained
• 380g linguine
• ½ x 30g pack parsley, leaves chopped