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Pangkarra Wholegrain Linguine with Mussels


1 x 375g Pangkarra Wholegrain Linguine
250ml dry white wine
2 garlic cloves, bruised
one handful fresh flat leaf parsley leaves
1kg fresh mussels (clams or cockles make a good alternative)
30ml of olive oil
1 small brown onion, finely chopped
8 ripe Italian plum tomatoes, peeled, seeds removed and finely chopped
½ - 1 red chilli, seeded and finely chopped
Salt and ground black pepper.



Cook pasta according to packet directions, drain well.
Pour wine into a large saucepan; add the garlic cloves, half the parsley,
and mussels.
Cover pan tightly with the lid and bring to boil over high heat.
Cook for about 5 minutes, shaking the pan frequently until the mussels
have opened.
Drain the mussels into a large colander, set over a bowl and let the liquid
drain through, reserve.
Meanwhile, heat the oil in a saucepan; add onion, tomatoes, reserved
mussels liquid and chilli.
Bring to the boil, half cover the pan and simmer gently for 15-20
Add the shelled mussels to the tomato sauce toss and heat through very
Pour the sauce over the pasta and toss together.
Garnish with remaining parsley and serve immediately.
Serves 4.


Or try Pangkarra Wholegrain Linguine on its own….

Simple Italian style

Cook the linguine in boiling water until al dente.
Heat ½ cup of good quality olive oil
2 large garlic cloves peeled and crushed into a large fry pan, cook for two
Add pasta, fresh parsley, salt and pepper to taste to pan and toss.

Serve immediately.
Serves 4.


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