FreeFrom all’Italiana

Serves 4

400g black bean spaghetti

1kg fresh mussels in their shells, or 500g
frozen mussels

If you are using fresh mussels:

1 lemon, cut in half

3 garlic cloves, squashed and peeled

3 tbsp extra virgin olive oil

For the sauce:

1 tbsp olive oil

1 clove garlic, peeled and crushed

½ tsp flaked chilli (or more according
to taste)

3 tbsp flatleaf parsley, chopped

1 tbsp Sacla’ Free From Basil Pesto
(contains soya and cashew nuts)

150ml white wine

a squeeze or two of lemon juice

sea salt

Anna : We used this sauce to dress black bean spaghetti and decided it was perfect, but it is such a good sauce that we are sure it would work well with any other
gluten-free pasta.

Michelle : Pulse-based pastas are now becoming quite common. They tend to have a rather different, coarser texture than wheat, corn or rice-based pasta and a
fairly vigorous flavour, so are best matched with strong-
flavoured sauces such as this. If pushed for time, you could use frozen mussels – although the flavour will not
be quite as good, it will still be pretty spectacular.