Two of my favorite flavors, briny mussels and earthy saffron come together in this easy, delicious pasta. It’s a quick dinner solution full of exotic flavors that are sure to impress. I suggest serving a crisp sauvignon blanc alongside this dish. Enjoy. -alyce eyster
Photo: Fulton Davenport
Linguine with Saffron & Mussels
Author: http://www.culinarythymes.com
Recipe Type: pasta
Prep Time:
Cook Time:
Total Time:
Serves: 6
Ingredients
- For the mussels:
- 18 mussels, scrubbed clean
- 1 cup white wine
- 2 Tblsp olive oil
- For the pasta:
- 2 Tblsp olive oil
- 2 cloves garlic, minced
- pinch of red pepper flakes
- ¼ cup heavy cream
- 1 tsp saffron threads
- 8 oz. linguine
- 1 handful fresh Italian parsley, chopped
- salt & freshly ground black pepper
Instructions
- Cook the mussels in the wine and olive oil over high heat in a large saucepan with a lid. This should only take a few minutes.
- Remove the mussels from the pan as soon as they have opened, discarding any that do not open. Retain the cooking liquid and set aside.
- In a large saute pan, heat the remaining olive oil and add the garlic and pepper flakes. Saute briefly, being careful not to brown the garlic.
- Add the mussel liquid, cream and saffron. Cook until reduced by half and slightly thickened. Season with salt and pepper.
- Meanwhile, cook the pasta according to the package directions. Drain and toss with the sauce and parsely. Top with the mussels and serve at once.