Linguine with Mussels & Saffron

1. Prepare Pasta Water

Start by bringing a large pot of salted water to a boil for the linguine.

2. Cook Garlic and Red Pepper Flakes

In another large pot over medium heat, pour in the extra virgin olive oil and add the thinly sliced garlic. Cook for about a minute until softened and fragrant.

3. Add Wine and Mussels

Add the hot red pepper flakes, followed by the dry white wine. Increase heat to medium-high and add the scrubbed and debearded mussels. Cover and steam for about four minutes until shells open.

4. Add Tomatoes and Saffron

Once the mussels have opened, add the halved oven-dried tomatoes and a pinch of saffron threads. Remove from heat and let the saffron steep in the mixture.

5. Cook Linguine

Add the dried linguine to the boiling water and cook until al dente. Before draining, reserve about 2/3 cup of the pasta water.

6. Combine Pasta and Mussel Broth

Transfer the cooked pasta to the pot with the mussel broth, adding about 1/3 cup of the reserved pasta water. Toss to combine and add more water if needed for a silky sauce. Fold in the cooked mussels to warm through.