SPAGUETTI WITH MUSSELS AND SAFFRON
(serves 4/6)

Ingredients

2 lbs (1 ½ k) clean mussels
1/3 cup olive oil
¼ teaspoon saffron powder
2 garlic cloves, crushed
½ cup leeks, finely chopped
½ cup white wine
Salt and pepper
½ teaspoons chile pepper, chopped
1 tablespoon butter
1 tablespoon parsley, chopped
1 lb (500 g) spaghetti

Preparation

1.- In a sauce, boil ½ cup of water at medium heat. Add the mussels and cook until shells open up. Strain and set aside and discard all solids.

2.- Line a colander with paper towels and strain the mussels cooking liquid into a saucepan. Add the oil, saffron, garlic, leeks and wine. Cook over high heat until reduced by half. Season with salt, pepper and hot chili pepper. Add the butter and parsley mix while stirring for one minute, then add the mussels. Remove the saucepan from the heat, cover and set aside.

3.- In a large pot, boil enough water with one tablespoon salt, add the pasta and cook until it is “al dente”. Drain and place on a serving platter, pour the mussels sauce on top and correct the seasoning. Serve at once.