Linguine with mussels, pancetta and basil

Instructions

1. Place a large frying pan over high heat and add about 2 cups (500 ml) of water. Add the mussels and cook for about 3 minutes, removing the individual mussels as soon as they open. Remove about two-thirds of the mussels from their shells but reserve a few for garnish. Strain the liquid and set both the mussels and liquid aside. Wipe out the pan to remove any grit released by the mussels.
2. Return the pan to medium heat and add the olive oil and pancetta. Fry until the pancetta is crisp, then remove the pancetta and add the onion and garlic. Cook for about 5 minutes, or until fragrant but not browned, then add the chilli and fry for 1 minute, then add the wine and cook for further 2 minutes until the wine stops smelling like wine. Add the cherry tomatoes and bring to a simmer. Add about ½ cup of the mussel liquid for extra flavour, if you like.
3. Cook the linguine in plenty of salted water according to the packet directions and test for doneness from 2 minutes before the specified time. When al dente, toss the linguine, mussels, pancetta and basil (reserve a few leaves for garnish!) through the sauce along with ¼ - ½ cup of the pasta water and a little extra olive oil to create a sauce that coats the pasta.
4. Serve the linguine with the mussels still in the shell and sprinkle with a few extra basil leaves.