Egg Fettuccine with Mussels and Saffron
Eating seafood with pasta always makes me think I'm on holiday, it's a fantastic combination particularly with this delicious egg fettuccine. It's really worth
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Ingredients
- 2 tablespoons extra virgin olive oil
- 2 cloves of garlic
- 1 teaspoon chilli flakes
- 1 glass of white wine
- 200ml Somerset Foodie Fish Stock
- A pinch of saffron
- 125ml double cream
- 400g frozen mussels (out of their shell and fully defrosted)
- 250g Spinosi dried egg fettuccine
- Flat-leaf parsley
- Sea salt
- black pepper
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