|
Fettuccine Rigate with Mussels and Saffron
Number of Servings: 2 Rate this Recipe: |
Ingredients
- 1 lb fresh blue cultured mussels
- 1 box, barilla fettuccine rigate
- 1⁄2 cup extra virgin olive oil
- 1 clove garlic, minced
- 2 tbsp fresh italian parsley, chopped
- 2 tbsp fresh mint, chopped, divided
- 1 tsp salt
- 1⁄8 tsp black pepper, freshly ground
- 1⁄8 tsp powdered saffron
Instructions
1. Rinse fresh blue cultured mussels in tap water.
2. Bring a large pot of water to a boil.
3. Heat oil in very large skillet over medium heat. Add garlic, parsley, and 1 tablespoon mint; sauté 3 to 4 minutes. Stir in salt, pepper and saffron. Add mussels in the shells; cover. Continue heating 5-7 minutes, until mussels open.
4. Cook Fettuccine Rigate for 2 minutes less than recommended cooking time. Drain, reserving 1 cup of the pasta cooking water.
5. Add hot Fettuccine Rigate to mussel mixture, removing any unopened shells. Toss gently, adding reserved pasta water to achieve desired consistency. Transfer to serving platter; sprinkle with remaining mint.
Comments
Other Pasta & Rice Recipes
