Bring a pan of water to boil. In a separate small pan pour a few drizzles of extra virgin oil on a medium heat. Add the garlic, dried chilli and anchovy fillets, then squeeze in and add the cherry tomatoes (do not colour the garlic) and make sure the anchovies melt. The juice from the tomatoes and oil will make a light, simple and delicate sauce. Take of the heat @ add 3 tablespoons Trufflemaster’s Black Truffle Pate.
Add the squid ink pasta or linguine to the pan of boiling water and cook to packet instructions. Meanwhile throw the washed and debearded mussels into a hot pan-once open (discard any that remain closed) stir through the sauce with the drained pasta @ any liquor from the opened mussels. Finish with a drizzle of Olive oil and a generous sprinkling of parsley. Serve immediately.