Phillippa Cheifitz, Author at Woolworths TASTE

Canned food

Spicy brinjal with lentil pasta

40 minutes

Cooking with

Lamb steaks with baked butter beans

45 - 50 minutes

Great value

Mushroom-and-rosemary fettuccine

15 minutes

Rosh Hashanah

Linguine with mussels

20 minutes

Linguine with mussels

Serves 3 to 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

200 g fennel, (or slim leeks)
olive oil, for frying
1 T butter
2-3 cloves garlic, crushed
½ cup white wine, (or use more stock)
½ cup fish stock
700 g tightly closed fresh mussels, cleaned (or 700 g frozen uncooked whole mussels)
½ cup thick cream
sea salt and freshly ground black, to taste
fennel fronds or dill, chopped for sprinkle
250 g linguine, cooked al dente

Method

1. Trim the fennel, reserving the fronds for garnishing, then slice thinly. Cook very gently in 1 T oil and the butter until softened but still pale, adding a little more olive oil if necessary.

2. Stir in the garlic. Pour in the wine and reduce by about a third. Pour in the stock and bring to a bubble, then add the mussels. Cover tightly and steam for about 10 minutes, or until just cooked. Discard any mussels that do not open.

3. Gently stir in the cream and heat through. Check the seasoning. It shouldn’t need salt but add a twist or two of pepper. Top with a good sprinkling of fennel or dill.

4. Gently mix with the drained linguine, adding a little pasta water to loosen if necessary. Season to taste.

Find more pasta recipes here.

Photography: Toby Murphy
Production: Brita Du Plesis
Food assistant: Kate Ferreira

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Recipes & Articles by Phillippa Cheifitz

Tuna-and-fennel pasta

Spicy brinjal with lentil pasta

Cape brandy pudding

Calamari pasta

Baked butter beans

Stovetop mac ‘n cheese

Chicken parmigiana

Baby marrow gratin

Lamb steaks with baked butter beans

Mushroom-and-rosemary fettuccine

Mixed salad greens

Linguine with mussels

Linguine with mussels

Ingredients

Method