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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

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Ingredients

1/2 cupextra virgin olive oil
1 clovegarlic, 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.) boxBARILLA 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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