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Linguine with Mussels and Saffron

Source: The Italian Gourmet
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Serves 4
The term trenette, used only in Liguria (in the rest of Italy this type of pasta is known as bavette or linguine), comes from the Arab word itrja. It provides confirmation of the theory that pasta-making came to Liguria from Sicily by sea, during coastal trading in medieval times.
1 garlic clove, minced
1 sprig flat-leafed parsley, finely chopped
2 mint leaves, finely chopped
1 cup extra-virgin olive oil
1 cup cooked, shelled mussels
13 oz trenette
4 pinches of saffron threads
Linguine with Mussels and Saffron Recipe at
In a large skillet sauté the garlic, parsley and mint in the olive oil until golden.

Add the mussels and cook for 2 or 3 minutes over medium heat. Set aside once the flavors are well mixed.

Meanwhile, cook the trenette in plenty of boiling salted water until al dente. Drain the trenette; turn them into the skillet and stir carefully so that the pasta is coated with the mussel sauce.

Serve, topping each serving with a pinch of saffron threads.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 649
Fat. Total: 58g
Fiber: 2g
Carbohydrates, Total: 24g
Sodium: 77mg
% Cal. from Fat: 80%
Cholesterol: 37mg
Protein: 8g
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