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Tagliatelle with mussels & crème fraîche

Tagliatelle with mussels & crème fraîche

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A star rating of 4.7 out of 5.25 ratingsRate
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  • Preparation and cooking time
    • Total time
    • Ready in 25 minutes
  • Easy
  • Serves 4

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

Nutrition: per serving
NutrientUnit
kcal758
fat42g
saturates23g
carbs71g
sugars0g
fibre4g
protein22g
salt4.07g
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Ingredients

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

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, April 2005

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Overall rating

A star rating of 4.7 out of 5.25 ratings
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