Pasta with Mussels

Ingredients

• 400 g spaghettini
• 1 kg mussels (cleaned, discard open)
• 3 cloves garlic
• 3 shallots
• 150 g sugar snap peas
• 1 tbsp butter
• 1 tsp saffron strands
• Tabasco
• Salt
• Pepper
• 3 tbsp olive oil
• 150 ml white wine
• 4 tbsp Lemon juice

Instructions

1. 1.

   Cook pasta in plenty of boiling salted water until al dente, drain and set aside.

2. 2.

   In a large pot sauté garlic in oil, add mussels, pour in wine and lemon juice, cover and cook over high heat for about 5 minutes until the mussels open.

3. 3.

   Strain the cooking liquid, bring to a boil, season with salt, pepper and a splash of Tabasco, then stir in saffron.

4. 4.

   Wash, trim and cook sugar snap peas in boiling salted water for about 4 minutes, drain and set aside.

5. 5.

   Peel shallots, slice them thinly and sauté in hot butter in a pan; add the snap peas to the seasoned broth.

6. 6.

   Stir mussels and Spaghettini into the sauce, warm through, and serve.