Linguine with Mussels and Saffron
Try this tasty recipe from Mario Batali’s new cookbook, Molto Gusto.
-Recipe courtesy of Molto Gusto (ecco 2010) by Mario Batali, amazon.com
We just love Mario Batali’s restaurants and cookbooks. His latest cookbook, released this spring, is filled with delicious recipes like this flavor-packed pasta dish, which is light and perfect for warmer weather.
Makes 6 Servings
1/3 cup extra virgin olive oil
3 garlic cloves, thinly sliced
1 tablespoon hot red pepper flakes
1/3 cup dry white wine
2 pounds PEI or other small mussels, scrubbed and debearded
1 1/3 cups Oven-Dried Tomatoes, halved (see below)
Pinch of saffron threads
1 pound dried linguine
1. Bring 6 quarts of water to a boil in a large pot and add 3 tablespoons kosher salt.
2. Meanwhile, combine the oil and garlic in another large pot and cook over medium-high heat, stirring, just until the garlic is softened, about 1 minute. Add the red pepper flakes, wine and mussels, cover, and steam until the mussels open, about 4 minutes; transfer the mussels to a bowl as they open. Stir the tomatoes and saffron into the mussel broth and remove the pot from the heat.
3. Drop the pasta into the boiling water and cook until just al dente. Drain, reserving about 2/3 cup of the pasta water.
4. Add the pasta and cup of the reserved pasta water to the mussel broth and stir and toss over medium heat until the pasta is well coated (add a splash or two more of the reserved pasta water if necessary to loosen the sauce). Add the mussels and toss gently until warmed through. Serve immediately.
If you enjoy a light seafood pasta, you will love this Spaghetti Tossed with Shellfish, Shrimp, and Crabmeat. Find more delicious spring dishes in our Recipe File.