Spaghetti with mussels and saffron

Tempo 10'  


(for 5 people)
– 500 g of spaghetti OroGiallo
– 1,3 kg of mussels
– 2 cloves of garlic
– 1 little bunch of parsley
– 1 sachet of saffron
– extra-virgin olive oil just enough
– salt and pepper just enough


Wash the parsley, dry it and chop it finely. Clean and peel the garlic. Clean the mussels and wash them very well in cold water. Put them into a large pot and let them open on the fire,
Take away the mussels which didn’ t open and before shelling the ones which are open, keep some of them with the shell to be used to garnish the plates. Preserve some opening liquid of
The mussels and filter it. Cute the garlic in very lithe slices and let it brown in a large pan with the extra-virgin olive oil, then add the mussels and let them flavour.
Mix the saffron into the filtered liquid , previously warmed, and stir with a wooden spoon.
Let boil the spaghetti in abundant salted water , drain them firm and pour them into the pan with the mussel sauce. Let them flavour for some minutes and serve in adding a sprinkle of parsley in each plate and garnish with the mussels kept away with the shell (previously warmed).