Spaghetti con Cozze & Piselli

This recipe Spaghetti with Mussels and Peas do not know if it exists, but I’ve started thinking that I wanted to eat something different, it is seen that it is now the time of the mussels, I decided to cook, in a manner not very traditional


  1. garlic

  2. oil

  3. mussels

  4. saffron

  5. peas

  6. White Wine

    I started with the garlic in a frying pan aluminum (very handy for this type of recipes, because cooking is equal on all sides)

    Now, put the mussels (you can also remove them from their shells … to your liking ..) together with the garlic and fry slowly make them, and after a couple of minutes in the pan starts to dry out, fade them with half a glass of white wine , and continue to cook slowly

    Now in a bowl put the saffron to dissolve in a little water, the procedure has finished, add it in the mussels, which leave to cook slowly

    At the end add the peas, you do not need to leave them for long to cook ….

    …..Because … if all goes well the spaghetti should be ready (I will take off from the water always “al dente“, add them in with the rest.

    whats i can say…..Terrific tasty!!!

    Picts made by FotoMaskaGrafia



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