Chilli mussel fettuccine

1 To make the sauce, heat oil in a non-stick pan and cook onion and garlic until softened. Add a little spray oil if necessary. Add chilli flakes and cook for a minute.

2 Add the passata and sugar and cook for 3-4 minutes. Add coconut milk, season with pepper and heat for 5 minutes, stirring a few times.

3 To cook the pasta, fill a large pot with water and bring to the boil. Add fettuccine and cook until al dente — about 3-4 minutes.

4 Remove from the heat. Drain almost all of the liquid, leaving about 1/4 cup water with the pasta. This will stop it sticking.

5 To cook the mussels add the liquid stock to a large pan and bring to the boil. Add mussels and steam until open. When opened remove from the heat. Throw out any that don’t open.

6 Remove cooked mussels from shells. Add the cooked fettuccine to the sauce.  Stir to combine. Add mussels and serve. Garnish with fresh herbs and lemon.