My friend, Rodger Bowser from Zingerman’s Deli, is one of the most talented cooks I know. We are lucky to have him in Ann Arbor and I am lucky that he generously shared this most versatile and delicious recipe. He created it to complement one of our newest pastas-Land and Sea– a combination of Squid Ink Fettuccine and Egg Fettuccine. This line, which we call “Organic Duets”, is only available at Zingerman’s, Food Dance Market and on Al Dente’s website. On the other hand, because this is my latest go-to recipe, I have made it using a variety of Al Dente Pastas, including Egg Linguine and Roasted Garlic Linguine. I have also improvised with ingredients which I will be sharing in subsequent posts. I know this recipe will quickly become one of your favorites. Definitely let me know what you think.
Pasta with Mussels and Saffron
Rodger Bowser, of Zingerman’s Deli.
1 bag of Al Dente Pasta
2 cloves garlic, coarsely chopped
¾ cup dry white wine
3-4 threads spanish saffron
2 large, ripe tomatoes, seeded and diced
¼ cup flat leaf parsley, chopped
1 lemon, sliced
8 to 10 large mussels or clams, cleaned
6 tbsp extra virgin olive oil
Heat garlic in a large sauté pan with olive oil gently for 1
minute. Add white wine and saffron simmering for 5-6
minutes. Then, add mussels or clams and diced tomato.
Cover pan and cook over medium heat for 6-8 minutes,
enough time for the mussels to open and cook through.
(Do not eat any that do not open).
In the meantime, add pasta to a large pot of boiling,
salted water. Test after 3 minutes. Drain. Toss pasta to
sauce. Season with salt and pepper. Garnish with
chopped parsley and lemon. Enjoy.
Depending on how many people you would like to feed and what is in season, you can use this recipe as a general guideline. For example, when Maine Shrimp were available at Monahan’s, I had to buy some. Because it was just Denny and I eating, I used only 1/2 bag of pasta and added the shrimp and colorful sweet peppers. Fabulous. Another time, I made it for a crowd and used a full bag (12 oz) of Egg Linguine and doubled the amount of mussels (they are always so inexpensive!). I didn’t have tomatoes or sweet peppers or saffron so I cooked the mussels in white wine along to which I added 1/2 jar of Monique’s Marvelous Marinara. Again, it was incredible.
Here is a video that shows how to make this dish