Linguine with Saffron & Mussels
Serves 6

For the mussels
18 mussels, scrubbed clean
1 cup white wine
2 Tblsp olive oil
For the pasta
2 Tblsp olive oil
2 cloves garlic, minced
pinch of red pepper flakes
1/4 cup heavy cream
1 tsp saffron threads
8 oz. linguine
1 handful fresh Italian parsley, chopped
salt & freshly ground black pepper

Cook the mussels in the wine and olive oil over high heat in a large saucepan with a lid. This should only take a few minutes. Remove the mussels from the pan as soon as they have opened, discarding any that do not open. Retain the cooking liquid and set aside.

In a large sautÈ pan, heat the remaining olive oil and add the garlic and pepper flakes. SautÈ briefly, being careful not to brown the garlic. Add the mussel liquid, cream and saffron. Cook until reduced by half and slightly thickened. Season with salt and pepper.

Meanwhile, cook the pasta according to the package directions. Drain and toss with the sauce and the parsley. Top with the mussels and serve at once.