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Linguine with Mussels and Saffron
- Active Time 20m
- Total Time 20m
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-leaf parsley, finely chopped
- 2 mint leaves, finely chopped
- 1 cup extra-virgin olive oil
- 1 cup cooked, shelled mussels
- 13 ounces trenette
- 4 pinches saffron threads
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.
nutrition information per serving
649 calories; 58g total fat; 37mg cholesterol; 77mg sodium; 24g carbohydrates; 2g fiber; 8g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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