Ingredients
50ml/2fl oz olive oil
½ chilli, finely chopped
1 clove garlic, finely chopped
3 spring onions, chopped
3 tbsp double cream
1 tsp turmeric
25g/1oz cooked mussels
100g/3½oz cooked spaghetti
1 tbsp chopped fresh chervil
salt and freshly ground black pepper
Method
1. Heat the oil in a wok and sauté the chilli, garlic and spring onion until soft. Add the turmeric.
2. Add the double cream and mussels and cook for until the mussels are heated through and the cream has reduced slightly.
3. Add the spaghetti, season well with salt and freshly ground black pepper and stir together to combine.
4. To serve, transfer to a serving bowl and sprinkle over the chervil.
