Rosé Roasted Tomato and Mussel Linguine from The Monday Pasta Club

200g (7oz) plum tomatoes, quartered

2 garlic cloves, finely sliced

½ tablespoon dried oregano

6 anchovies in oil, drained

A few fresh tarragon sprigs, finely chopped, plus extra to garnish

80ml (2¾fl oz) dry rosé wine

150g (5½oz) linguine

600g (1lb 5oz) fresh mussels, cleaned and debearded (discard any that do not close when tapped on the work surface)

1 lemon, halved, for squeezing

Salt and pepper

Preheat the oven to 190°C (170°C fan), 375°F, Gas Mark 5.

Put the tomatoes, garlic, dried oregano, anchovies and tarragon in a large roasting tin (roasting pan). Mix well and season with salt and pepper. Pour the rosé wine into the tin and roast for 25 minutes.

When the tomatoes are nearing the end of their cooking time, put a large pan of well-salted water on to boil for the pasta. Once boiling, add the linguine and cook until al dente, using the timing on the packet instructions as your guide.

After 25 minutes, remove the tomatoes from the oven and transfer to a large lidded frying pan (skillet). Place over a medium–low heat and bring to a gentle simmer. Once simmering, add the mussels and toss together. Leave the mussels to cook for about 6 minutes until you see the first few start to open. Ensure the heat is not too high; you don’t want the mussels to boil and become tough. A gentle simmer is best.

Drain the linguine and add to the pan with the sauce and mussels. Squeeze over the lemon juice then toss everything together over the heat for a minute or two until the last few mussels open. Divide between 2 bowls and garnish with a little extra fresh tarragon.