Mussels, saffron and Prosecco DOC linguine | Consorzio Tutela Prosecco DOC
When available and fresh, I often buy mussels in abundance, cook them and then freeze them in their cooking juices in portions so that I have the first 2 steps
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.prosecco.wine.
Ingredients
- 300 gr of linguine
- 120 ml of Prosecco DOC
- 400 gr of fresh mussels
- 300 gr yellow datterini tomatoes
- 1/2 red chili
- 2 garlic cloves
- Zest of half a lemon
- 2 gr of saffron
- Fennel and basil leaves (optional)
- 4 tbsp of extra virgin olive oil
- Salt and black pepper to taste
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