Tagliatelle with Tomato Mussel Sauce

Ingredients

• 300 g whole wheat tagliatelle
• Salt
• 2 Garlic cloves
• 1 onion
• 400 g mussels (well brushed)
• 400 g Venus mussels (well brushed)
• 100 ml tomato juice
• 360 g canned tomatoes
• pepper (ground)
• 5 sprigs parsley

Instructions

1. 1.

   Cook the tagliatelles according to package instructions in plenty of boiling salted water until al dente, drain and set aside.

2. 2.

   Meanwhile peel and chop the garlic cloves. Peel the onion and slice into thin strips. In a pan cover mussels with tomato juice, garlic, and onion; simmer for 5 minutes over medium heat, shaking occasionally.

3. 3.

   Remove any mussels that do not open. Drain the tomatoes, cut into pieces, and add to the mussels. Bring to a boil over high heat for 2 minutes. Season with salt and pepper. Wash, dry, and finely chop parsley; sprinkle over the sauce. Toss the noodles with the mussel sauce and serve.