Saffron-Infused Linguine with Mussels

1. Boil Water

Begin by bringing 6 quarts of water to a boil in a large pot, adding 3 tablespoons of kosher salt once it starts bubbling. This will ensure your pasta is well-seasoned.

2. Prepare Garlic and Oil

In another large pot, heat 1/3 cup of extra virgin olive oil over medium heat. Add the thinly sliced garlic and cook, stirring occasionally, for about a minute until the garlic becomes fragrant and just starts to turn golden. The warm oil will absorb the garlic's flavor, creating a wonderful base for your sauce.

3. Add Mussels and Steam

Next, add the hot red pepper flakes and dry white wine to the pot with the garlic. Immediately follow with the mussels, which should be scrubbed and debearded. Cover the pot and steam the mussels for approximately 4 minutes, or until they open up. This process not only cooks the mussels but also releases their flavorful juices, building the foundation of your sauce. Once the mussels are open, stir in the oven-dried tomatoes and a pinch of saffron threads, then remove the pot from the heat.

4. Cook Linguine

As the mussels steam, drop the linguine into the pot of boiling salted water. Cook the pasta until it is just al dente, which should take about 8-10 minutes. Reserve about 2/3 cup of the pasta water before draining the linguine.

5. Combine Pasta and Mussels

Return the large pot with the mussels to medium heat and add the drained pasta, along with 1/3 cup of the reserved pasta water. Toss everything together until the pasta is well-coated with the sauce, adding more pasta water if needed to achieve the desired consistency. Finally, gently fold the mussels into the pasta to ensure they are evenly distributed and warmed through.