Linguine, mussels, asparagus and saffron
Procedure
- 140 g Bronze-drawn linguine
- 1 kg Mussels
- 1 bunch of asparagus
- 1 sachet of saffron powder
- Black pepper
- Coarse salt
- Extra virgin olive oil
- 1 clove garlic
- Place a drizzle of extra virgin olive oil in a pan, add a clove of garlic, and sauté until golden. Once the garlic is golden, remove it from the pan, raise the heat, and...
- Place a drizzle of extra virgin olive oil in a pan, add a clove of garlic, and sauté until golden. Once the garlic is golden, remove it from the pan, raise the heat, and...
- Place a drizzle of extra virgin olive oil in a pan, add a clove of garlic, and sauté until golden. Once the garlic is golden, remove it from the pan, raise the heat, and...
- Place a drizzle of extra virgin olive oil in a pan, add a clove of garlic, and sauté until golden. Once the garlic is golden, remove it from the pan, raise the heat, and...
- Place a drizzle of extra virgin olive oil in a pan, add a clove of garlic, and sauté until golden. Once the garlic is golden, remove it from the pan, raise the heat, and...
- Place a drizzle of extra virgin olive oil in a pan, add a clove of garlic, and sauté until golden. Once the garlic is golden, remove it from the pan, raise the heat, and...
- Place a drizzle of extra virgin olive oil in a pan, add a clove of garlic, and sauté until golden. Once the garlic is golden, remove it from the pan, raise the heat, and...
- Place a drizzle of extra virgin olive oil in a pan, add a clove of garlic, and sauté until golden. Once the garlic is golden, remove it from the pan, raise the heat, and...
- Place a drizzle of extra virgin olive oil in a pan, add a clove of garlic, and sauté until golden. Once the garlic is golden, remove it from the pan, raise the heat, and...
- Place a drizzle of extra virgin olive oil in a pan, add a clove of garlic, and sauté until golden. Once the garlic is golden, remove it from the pan, raise the heat, and...
- Place a drizzle of extra virgin olive oil in a pan, add a clove of garlic, and sauté until golden. Once the garlic is golden, remove it from the pan, raise the heat, and...
- Place a drizzle of extra virgin olive oil in a pan, add a clove of garlic, and sauté until golden. Once the garlic is golden, remove it from the pan, raise the heat, and...
- Place a drizzle of extra virgin olive oil in a pan, add a clove of garlic, and sauté until golden. Once the garlic is golden, remove it from the pan, raise the heat, and...
Put a drizzle of extra virgin olive oil, a clove of garlic and fry the garlic in a pan.
Once the garlic has browned, remove it from the pan, raise the heat and add the previously bearded mussels.
Cover the pan with a lid, preferably transparent.
As soon as the mussels begin to open, gradually remove them from the pan, removing the mussels from their shells and placing them in a bowl.
Strain the water that comes out of the mussels and return it to the pan after rinsing it.
In a narrow, tall saucepan, place 2/3 cm of water, bring to the boil and add a little salt.
Place the asparagus in the saucepan, cover with a lid and cook for 7/8 minutes.
Remove the asparagus from the pan and cut them into 4/5 cm long pieces.
Bring a pot of water to a boil, add the asparagus cooking water and lightly salt (the pasta will finish cooking in the water released by the mussels, which has a strong flavour).
Boil the linguine for about 1/4 of the indicated cooking time.
Drain the linguine and finish cooking it in the mussel water, which should have been brought to the boil during the first cooking stage of the pasta.
Once almost all the water from the mussels has been absorbed, add the mussels and asparagus until the water has been completely absorbed.
Turn off the heat and stir the pasta with a drizzle of extra virgin olive oil and serve.
