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Recipes and Cooking
Fettuccine Rigate with Mussels and Saffron (Fettuccine Rigate con Cozze e Zafferano)
Ease of preparation:
Prep Time: 15 minutes
Cook time: 8 minutes
Servings: 4-6
Regions: Abruzzo
Wine pairing: Red
Ingredients
| 1/2 cup | extra virgin olive oil | | 1 clove | garlic, minced | | 2 tbsp. | finely chopped Italian parsley | | 2 tbsp. | finely chopped fresh mint leaves, divided | | 1 tsp. | salt | | 1/8 tsp. | freshly ground black pepper | | 1/8 tsp. | powdered saffron | | 1 lbs. | fresh mussels, scrubbed and debearded | | 1 (14 oz.) box | BARILLA Fettuccine Rigate |
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 3 minutes. COOK Fettuccine Rigate for two minutes less than recommended package directions. Drain, reserving 1 cup pasta water. ADD hot Fettuccine Rigate to mussel mixture, removing any unopened shells. Toss gently, adding reserved pasta water to desired consistency. Transfer to serving platter; sprinkle with remaining mint
Substitute fresh basil leaves for mint
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