Esta publicación está disponible en: Spanish

  • 400 gr. of black, squid-ink spaghetti
  • 400 gr. mussels in their shells
  • 400 ml. of cream
  • 2 gr. saffron
  • 30 gr. butter
  • 1 bunch chives
  • Salt and pepper
  1. Steam the mussels in a saucepan with half a glass of boiling water till they open. Allow to cool and reserve.
  2. In a heavy saucepan with boiling water, a pinch of salt and a drizzle of olive oil, cook the pasta for 5-6 minutes, for fresh pasta, or 16-18 minutes, for dry pasta.
  3. Cool the pasta in a bowl with plenty of ice water in a pan. Melt the butter in a saucepan and lightly toast the saffron.
  4. Once the saffron is tender, add the cream and cook until the volume reduces by half. Add the pasta, mussels, a teaspoon of the water used to steam the mussels and a handful of chopped chives. Season and serve.
  5. Serve with sauteed, diced cuttlefish.
Saffron threads are sold dried, so it is advisable to warm them slightly either in the oven or in a pan so they release more of their flavor.