 | 1 garlic clove, minced |
| 1 sprig flat-leafed parsley finely
chopped |
| 2 mint leaves, finely chopped |
| 250 ml extra virgine olive oil |
| 105 gr. cooked shelled mussels |
| 410 gr. trenette (thin ribbon pasta) |
| 4 pinches of saffron threads |
|
| In a large skillet sauté the garlic,
parsley and mint in the olive oil until golden |
| add the mussels and cook for 2 or 3
minutes over medium heat. Set aside once the flavours are well mixed. |
| meanwhile, cook the trenette in plenty
of boiling salted water until al dente. Drain the trenette, turn them into the skillet and
stir carefully so that the pasta is coated with the mussel sauce. |
| serve, topping each serving with a
pinch of saffron threads. |
|
