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Spaghetti with Mussels, Saffron, Tomatoes and Olives
Ingredients
| * | 1/2 cup olive oil |
| * | 1 medium shallot, diced |
| * | 2 cloves garlic, minced |
| * | 1/4 cup Kalamata olives, chopped |
| * | 28-ounce can diced tomatoes |
| * | 1/2 cup chicken broth |
| * | Saffron to taste |
| * | Salt and freshly ground black pepper to taste |
| * | 1 pound fresh mussels, scrubbed clean and debearded |
| * | 1 package Barilla Plus Spaghetti |
Instructions
| 1 | Bring a large pot of water to a boil. |
| 2 | Heat olive oil in a large skillet over medium heat. Add shallots and garlic and saute for 4 minutes. Add olives and saute for 1 minute. Add diced tomatoes and simmer for 3 minutes. |
| 3 | Add chicken broth and saffron. Season with salt and pepper. Continue cooking until liquid is reduced by 1/4. |
| 4 | Check mussels to see if they are alive; if they are not, throw them away. |
| 5 | Cook Barilla Plus Spaghetti in boiling water according to package directions. Drain. |
| 6 | Add mussels to the skillet and cover with lid. Continue cooking until mussels open up, about 4 minutes. Throw away any that do not open. |
| 7 | Add pasta to the sauce mixture. Toss well before serving. Serve with crusty bread. |
Notes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Source
Recipe courtesy of Barilla. Visit www.barillaus.com for more authentic Italian recipes and entertaining ideas.