Introduction: Capelli D'angelo (angel Hair Pasta) With Mussels, Fennel & Chorizo

About: I have always loved to cook and share my food with others. Whether exploring new recipes and foods from all over the world or cooking an old comfort food favourite. It is always important to cook with love i…

This is a quick and easy pasta dish - ready in about 15 minutes - the capelli d'angelo (angel hair pasta) only takes about 3 minutes to cook. I love mussels, but you could easily substitute these for prawns, clams or even tinned tuna. The smokiness of the chorizo works really well with the aniseedy fennel and mussels. I hope you enjoy - a really light and "Summery" pasta dish. I am still being hopeful about the Summer......

Serves 3-4


1 bulb fennel thinly sliced
2 cloves garlic crushed
100g chorizo sliced
250g cooked and shelled mussels (if you are cooking your mussels from fresh make sure your follow proper guidelines - how to prepare and cook mussels)
2 400g tins chopped tomatoes
1 handful frozen petit pois/peas
2 tbs olive oil
1 red chilli or 1 tsp chilli flakes
zest of 1 lemon
salt and pepper to taste
400g capelli d'angelo (angel hair pasta)

Step 1: Method:

  • get all your ingredients together then heat a frying pan with the olive oil.

Step 2:

  • when hot add the chorizo, garlic, chilli, lemon zest and fennel - cook for about 4-5 minutes until softened. 

Step 3:

  • next add the tinned tomatoes and cook for about 10 more minutes until reduced and thickened up a bit.

Step 4:

  • in the last few minutes add your pasta to a pan of boiling, salted water and the mussels and petit pois into the sauce. 

Step 5:

  • drain your pasta after checking it's done - this takes about 3 minutes - then add to the sauce and stir until well coated. 

Step 6:

  • check the seasoning and if you want finish with a squeeze of lemon juice. Serve with a simple green salad and crusty bread. 

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