**Mussels Linguine in Creamy Tomato Sauce**
**Ingredients:**
* – 1 kg Mussels, cleaned
* – 250g Smoked Pancetta
* – 2 Shallots, sliced
* – 3 cloves of Garlic, sliced
* – 2 tins Plum Tomatoes
* – 40 ml Cream
* – Salt and Pepper to taste
* – Parsley and Parmesan for garnish
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**Instructions:**
1. Begin by cleaning the mussels in a basin of cold water. Remove the beards by pulling them towards the back of the mussel, and discard any mussels that remain open. Additionally, discard any mussels that float or do not sink.
2. Heat a pan over medium-high heat. Add the pancetta and cook for 3-4 minutes until rendered and crispy.
3. Stir in the shallots and garlic and cook for 2 minutes.
4. Pour in the plum tomatoes and break them up with the back of a wooden spoon.
5. Add the mussels to the pan, shake the pan once or twice, and cover with a lid. Let the mussels cook until they are open.
6. Meanwhile, cook the pasta in salted water according to the package instructions, minus 2 minutes.
7. Drain the pasta and add it to the mussels. Toss to combine.
8. Serve the mussels linguine hot, garnished with grated Parmesan and fresh parsley.