Pasta with Mussels: Saffron Tagliolini by Fico
Pasta with mussels is a light, flavorful dish perfect for warmer months. Tender mussels and al dente pasta combine in this simple yet elegant recipe.
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.gourmettraveller.com.au.
Ingredients
- Extra-virgin olive oil, to serve
- Pasta dough
- 500 gm (3⅓ cups) "00" flour
- 3 eggs, lightly beaten
- 6 egg yolks, lightly beaten
- Semolina, for dusting
- Mussel sauce
- 1 kg mussels, scrubbed, beards removed
- 50 ml dry white wine
- 100 ml extra-virgin olive oil
- 2 garlic cloves, finely chopped
- Large pinch of saffron threads
- Zest and juice of 2 lemons
- ½ cup finely chopped basil, plus extra leaves to serve
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