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Spaghetti with Mussels, Saffron, Tomatoes and Olives
Makes 4-6 Servings
*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
1Bring a large pot of water to a boil.
2Heat 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.
3Add chicken broth and saffron. Season with salt and pepper. Continue cooking until liquid is reduced by 1/4.
4Check mussels to see if they are alive; if they are not, throw them away.
5Cook Barilla Plus Spaghetti in boiling water according to package directions. Drain.
6Add mussels to the skillet and cover with lid. Continue cooking until mussels open up, about 4 minutes. Throw away any that do not open.
7Add pasta to the sauce mixture. Toss well before serving. Serve with crusty bread.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes

Recipe courtesy of Barilla. Visit for more authentic Italian recipes and entertaining ideas.