Ingredients
- 1 pinch saffron threads
- 30 g (1 oz) butter
- 1 brown onion, finely chopped
- 1 celery stalk, finely chopped
- 2 garlic cloves, crushed
- 250 ml (9 fl oz/1 cup) white wine
- 1 kg (2 lb 4 oz) large black mussels, bearded and scrubbed
- 400 g (14 oz) dried fettuccine
- 125 ml (4 fl oz/1/2 cup) pouring (whipping) cream
- 2 large vine-ripened tomatoes, seeded and finely chopped
- 1/4 cup flat-leaf (Italian) parsley, chopped
Method
1. Bring a large saucepan of salted water to a rapid boil.
2. Place the saffron in a small bowl. Add 1 tablespoon warm water and stand for 5 minutes.
3. Melt the butter in a large saucepan over medium-high heat. Add the onion, celery and garlic and cook, stirring occasionally, for 5 minutes, or until the vegetables are softened. Add the saffron mixture and wine. Bring to the boil, then reduce the heat to low and simmer, uncovered, for about 5 minutes, or until reduced by half. Add the mussels and cook, covered, for 5 minutes, or until the mussels have opened. Discard any mussels that do not open.
4. Meanwhile, add the fettuccine to the water and cook for 1 minute less than on the packet instructions (the final cooking will occur when tossing the pasta with the sauce). Drain.
5. Add the cream as soon as the mussels are open, pouring it into the base of the pan so it combines with the other liquid straight away, and bring to a simmer. Add the tomato and the pasta. Toss to combine. Taste and adjust the seasoning, then sprinkle with the parsley and serve.
