Double basil spicy mussels and conchigliette pasta

This was last nights dinner. Quick, easy and low on mess and cost.
It also puts a big smile on my husband, Arjan’s face when he sees mussels and pasta combined!

It was inspired from a recipe in Suvir Saran’s American Masala cookbook.

Serves 2

1. 1.Put a large pot of water to boil. When it comes to a rapid boil, add in a generous pinch of salt and a tsp of olive oil. Pour in 250 g of tri-colored whole wheat conchigliette pasta. Cook the pasta according to the package instructions, stirring occasionally to avoid it from sticking together.
2. 2.In a separate deep bottomed saute pan, heat 1 tbsp olive oil and fry 2/3 cup of fresh basil, 1 tbsp of freshly cracked black pepper and 1 dried red pepper.
   
3. 3.As soon as you smell the basil, add in 3 cloves of garlic, minced and fry for another 2 minutes.
4. 4.Add in 12–15 mussels (washed and wiped dry), fry for 30 seconds and cover the pan for another 3 minutes. Uncover, remove the mussels using tongs and add in3 plum tomatoes, diced and add salt, to taste. 
5. 5.Cook the tomatoes for 5 minutes, or until the sauce thickens slightly. 
6. 6.Add the pasta using a large slotted spoon to the tomato basil sauce, 1/3 cup of the pasta water and the mussels (with their reserved juices).
7. 7.Toss together with 1/3 cup chopped fresh basil and enjoy!