Mussel Fettuccine with Napoli Sauce
1 x 650g Decosti Cooked Mussels in the Shell
300g Fettuccine Pasta, cooked & drained
500g Prepared Napoli Pasta Sauce
2 Tblsp Olive Oil
1 Clove Garlic, finely chopped
Fresh Basil Leaves
METHOD (Stove Top)
3. Drain DeCosti cooked mussels in a colander. Add the mussels to the pan and stir gently, heat for 1 minute.
4. Add the cooked pasta to the pan and using tongs toss through the mussels and sauce.
6. Serve hot garnished with fresh basil leaves.
Notes: Add a little chilli and a handful of olives for a delicious difference.