Fresh Saffron Tagliatelle with Mussels, Garlic and White Wine

Have a go at making pasta from scratch with this exquisite seafood dish.

  • Preparation:20 minutes (plus 1 hr resting time)
  • Servings:4 people
  • Category:
  • Cook Time:10 minutes
  • Course:
  • Occasion:
  • 300g 00 flour
  • 3 Clarence Court Burford Brown eggs
  • 500g fresh mussels, scrubbed and beards removed
  • 3 cloves of garlic, peeled and finely sliced
  • A pinch of chilli flakes
  • 200ml dry white wine
  • 1 tbsp of finely chopped parsley
  • A generous pinch of saffron
  • Juice 1/2 a lemon
  • Extra virgin olive oil
  • Add the saffron to 4 tbsp of warm water and set aside to infuse.
  • Pour the flour onto a clean work surface and make a well in the middle. Crack the eggs into the centre of the well and using a fork gently whisk the eggs. Pour in the saffron infused water and mix. Once most of the flour is incorporated and it becomes difficult to use a fork, use your hands to bring the mix together to form a dough. Knead for ten to fifteen minutes until it’s smooth and wrap in cling film. Leave on the side (not in the fridge) for at least an hour to rest.
  • Once the dough has rested remove it from the cling film and cut into four. Dust in flour and roll the dough through a pasta machine, through the settings until you have a thin sheet. Then using the pasta attachment, cut into tagliatelle. If you don’t have a pasta machine, simply roll out the pasta until it’s thin, then cut into strips with a knife. Set aside.
  • Heat a large frying pan and add a glug of olive oil. Gently fry the garlic until lightly golden and add the chilli flakes. Pour in the mussels and add the white wine. Leave to simmer for a couple of minutes until the mussels have opened; discard any that haven’t.
  • Bring a large pan of salted water to the boil and cook the tagliatelle for 2-3 minutes until al dente. Save a cup of the pasta water, drain and then pour into the pan with the mussels. Mix well and add a splash of the pasta water. Squeeze in the lemon juice and add the chopped parsley and mix, you should have a nice glossy sauce. Drizzle with extra virgin olive oil and serve immediately.
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