350g punnet mixed medley tomatoes, halved or thickly sliced if large
3/4 cup (185ml) dry white wine
3/4 cup (185ml) vegetable stock
350g Coles Deli Smoked Mussels
100g baby spinach leaves
Extra virgin olive oil, extra, to serve
Basil leaves, to serve
Lemon wedges, to serve
Method
Step 1 Cook the linguine in a saucepan of boiling water following packet directions or until al dente. Drain well.
Step 2 Meanwhile, heat the oil in a large frying pan over medium heat. Add onion and garlic and cook, stirring, for 5 mins until onion softens. Add tomato, wine and stock. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 5 mins or until tomato softens slightly.
Step 3 Add the linguine and mussels to the pan. Toss until heated through. Add spinach and toss to combine. Season. Drizzle with extra oil and sprinkle with basil leaves. Serve with lemon wedges.
