Spaghetti with Mussels and Saffron Cream

Spaghetti with Mussels and Saffron Cream are an enveloping dish that combines the flavor of the sea with exotic spicing. Here is the recipe:

Ingredients

• 400 g of spaghetti
• 1 kg of fresh mussels, cleaned
• 1 sachet of saffron powder or some stigmas
• 1 clove of garlic
• Extra virgin olive oil
• 200 ml of cooking cream
• 1/2 glass of white wine
• Fresh chopped parsley
• Salt and pepper to taste

Preparation

1. In a large pan, sauté the crushed garlic in extra virgin olive oil. Add the mussels and deglaze with white wine. Cover and let cook until all the mussels open. Discard those that have not opened.

2. Remove the mussels from their shells, keeping some whole for decorating the dish, and set aside. Filter and reserve the mussel cooking water.

3. Dissolve the saffron in the cooking cream and set aside.

4. Cook the spaghetti in a pot with plenty of salted water until al dente.

5. Drain the spaghetti and reserve some of the cooking water.

6. Remove the garlic from the mussel pan, add the saffron cream and heat over medium-low heat.

7. Add the spaghetti to the mussels and saffron cream in the pan. If necessary, add a little spaghetti cooking water to emulsify the pasta.

8. Serve the spaghetti seasoned with freshly ground pepper, chopped parsley, and the mussels you set aside.

Serve the Spaghetti with Mussels and Saffron Cream immediately, enjoying the union between the intense flavor of the mussels and the particular aroma of saffron in an elegant and colorful dish. Buon appetito!