Long Fusilli with Mussels, Saffron, and Zucchini

Name: Long Fusilli with Mussels, Saffron, and Zucchini
Yield: makes 6 servings
Ingredients: Salt; 2 small (“fancy”) zucchini (about 12 ounces); 1 1/2 cups hot Chicken Stock (page 74) or canned reduced-sodium chicken broth; 1 teaspoon saffron threads; 5 tablespoons extra-virgin olive oil; 5 cloves garlic, peeled; 2 medium spring onions or scallions, white and light-green parts only, trimmed and cut into thin strips; 2 tablespoons unsalted butter, cut into 4 pieces; 2 pounds small mussels, preferably cultivated (about 40), scrubbed; 1 pound long, curly fusilli, spaghetti, or linguine; 3 tablespoons chopped fresh Italian parsley; Freshly ground black pepper

December 9, 2011

Picking the mussels from their shells before you toss the pasta together with the sauce means less work for your guests, but feel free to skip that step. If you do skip it, put the pasta on to boil just before you start the sauce. Both will be done at about the same time.

Recipe notes

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