Pasta with Mussels
- 400 grams Spaghettini
- 1 kilogram mussels (rinsed and scrubbed, and sorted through to remove mussels that have opened)
- 3 garlic cloves
- 3 shallots
- 150 grams Snow peas
- 1 Tbsp butter
- 1 generous pinch Saffron
- Tabasco sauce
- 3 Tbsps olive oil
- 150 milliliters white wine
- 4 Tbsps lemon juice
Cook pasta in plenty of salted boiling water until al dente. Drain in a colander.
In a large pan, sauté garlic in oil. Add mussels, wine and lemon juice. Cover and cook over high heat until mussels have opened, about 5 minutes. Remove mussels from the pan.
Strain mussel cooking liquid. Bring liquid to a boil, then season with salt, pepper and a few splashes of Tabasco. Stir in saffron.
Rinse, trim and cook snow peas in salted boiling water, about 4 minutes. Drain.
Peel and slice shallot. In a pan, sauté shallot in hot, melted butter. Add snow peas and mussel cooking liquid.
Stir in mussels and pasta, toss to combine, and cook until heated through. Serve immediately.