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“Spagotto” spaghetti cooked risotto style with saffron and mussels

“Spagotto” spaghetti cooked risotto style with saffron and mussels

This way of cooking a classic spaghetti dish by doing it Risotto style, add much more flavour to the pasta and creates a wonderful tasty sauce. As you know, normally pasta is finished in 9-10 min. In this way it takes approx. 20 min. to cook and by this, the pasta will soaks up a lot more of the flavours from the stock, saffron and mussle liquid.

Try it out and you will be happy all day.

What you need:

  • 400g of dry spaghetti

  • 1 kg of fresh mussels

  • 1 dl white wine

  • olive oil

  • ½ tsp saffron

  • ½ l of vegetable stock

  • 100g butter

  • 1 shallot or red onion

  • 100 g of Parmesan cheese

  • Parsley, finely chopped

  • Salt and pepper

Method:

  • In a pot, heat some olive oil on max temp.

  • Add the white wine

  • Add the mussels and put a lid on

  • Let the mussels cook for 5-6 min

  • Toss the pot a few times along

  • After 5-6 min and the shells has opened up, strain the mussels through a sieve and keep the mussel liquid

  • Set the mussels aside (while preparing the pasta you should remove some of the mussels from the shells)

  • Prepare 0.5 l of boiling vegetable stock

  • Add the mussels stock to the vegetable stock

  • You have to end up with 1 l. of stock

  • Add the saffron

  • Set aside

  • In a large saucepan on medium heat, sauté half of the butter with the finely chopped onion

  • Let cook for 3 minutes on medium heat

  • In a pot with hot water, shortly boil spaghetti for 1/2 minute, just so the spaghetti become softer and bendable

  • Drain and place them in the pan with the butter and onion

  • Stir carefully

  • Add, little by little, some of the saffron/mussels/vegetable stock to the pan and cook over medium heat,

  • While carefully stirring, just like you do when cooking a risotto until the stock gets completely absorbed

  • Add some finely chopped parsley

  • When you feel the pasta is al dente do not add more stock

  • Add the grated Parmesan cheese and rest of the butter

  • Season with salt

  • Stir gently

  • Add the mussels

  • Serve in warm deep plates and sprinkle with a little of chopped parsley and freshly ground pepper

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