- wholewheat spaghetti (enough for 2)
- 2 shallots
- 2 cloves of garlic
- pack of ready cooked muscles
- 6 sun dried tomatoes
- 150g of reduced fat creme fraiche
- half a glass of white wine
- basil leaves
Method :
Start by boiling some water and getting the sundried tomatoes on to soak (they need about 10 - 15 minutes to refresh them otherwise they can be a bit leathery).
Get the spaghetti on the boil - mine takes about 10 - 12 minutes to cook which is plenty of time to prepare the sauce.
Finely chop the shallots and garlic and add to a hot pan with 3 tablespoons of olive oil. Let the shallots soften rather than fry to a crisp. Add a dash of sea salt at this stage.
Next remove the sun dried tomatoes from the soak and slice into thin strips and add to the pan. After the pan is back up to the heat add the white wine and the muscles - make sure you don't overcook the muscles as they only really need heating through.
Drain the spaghetti and add the contents of the pan to the spaghetti pan. Give a good stir, the olive oil should evenly coat the spaghetti. Then add the creme fraiche and a good bit of black pepper. Stir well.
Serve with the ripped basil leaves on top. Great with the rest of the bottle of wine.
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