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Saffron mussel tagliatelle
Recipes and styling Katelyn Williams Photos Angie Lázaro Food Assistant Liezl Odendaal
(serves 4)
large pinch saffron
2-3 spring onions, finely chopped
1t finely grated ginger
1t turmeric
1 chilli, chopped
150ml dry white wine
500ml crème fraiche
250g mussel meat
500g egg tagliatelle
small handful flatleaf parsley, chopped
Put a large pan of water on to boil. Put the saffron into a small cup, pour over 2 tablespoons of hot water and set aside. Sauté the onions and ginger until soft. Add the turmeric, chilli and cook for a few minutes. Add the wine and reduce by two-thirds. Stir in the crème fraîche and saffron liquid, reduce the heat and simmer for 5 minutes until thickened slightly. Add the mussels and cook for 2-3 minutes to heat through. Meanwhile, cook the pasta according to packet instructions. Drain well and return to the pan. Stir in the creamy seafood sauce and parsley, season to taste, then toss well. Divide between four shallow bowls and serve.
TIP
Replace the mussels with chicken or fish.
Why not try our white chocolate, saffron and cardamom cheesecake? Click here for the delicious recipe
Did you know:
As the most expensive spice in the world Saffron literally worth its weight in gold!. Saffron is made up of the dried stigmas of the purple crocus flower with each bloom yielding only three delicate saffron strands. We celebrate the saffron harvest – which takes place this month – with a pinch or two. After all, a little goes a long way!
See other mouthwatering Italian inspired recipes:
Potato gnocchi, butternut puree, baked spiced hake: Click for contact details and photographs
Pasta with shrimp and olive sauce: Click for full recipe
Crab Linguine Recipe: Click for full recipe
Courgette and caper pasta: Recipe: Courgette and caper pasta
Crayfish Risotto: Click for the full recipe
Four-Cheese Pasta Sauce: Click for full recipe
Roasted Italian Tomato Pasta Sauce: Click for full recipe
Gnocchi with tomato, sausage and fennel seeds: Click for full recipe
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