Tagliatelle with mussels & crème fraîche
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Tagliatelle with mussels & crème fraîche

By Sara Buenfeld

A simple-but-special main course, it’s meat-free and perfect for a Friday night

  • Ready in 25 minutes
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 758
  • fat 42g
  • saturates 23g
  • carbs 71g
  • sugars 0g
  • fibre 4g
  • protein 22g
  • salt 4.07g

Ingredients

  • 300g dried tagliatelle
  • 1 large onion, finely chopped
  • 2 tbsp olive oil
  • 150ml dry white wine
  • 200ml tub crème fraîche
  • 2 x 500g or 1lb 2oz packs mussels in garlic butter sauce
  • good handful flat leaf parsley
  • 2 tbsp fresh chopped tarragon

Method

  1. Put a large pan of water on to boil for the pasta. Fry the onion in the oil for 10 mins until softened and starting to colour. Pour in the wine, turn up the heat and let it bubble away until it reduces.

  2. Boil the pasta for 10 mins. Add crème fraîche to the onions, bring to the boil, tip in the mussels and cook for 5 mins until open (discard any that don’t). Drain the pasta, return to the pan and tip in the mussel mixture. Toss with the herbs and serve.

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