Spaghetti Alla Chitarra Recipe
mussels, cockles, saffron brodo, cherry tomatoes, black garlic bread crumbs, basil
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Saffron Brodo
In a pot, heat 1 tablespoon of olive oil over medium heat. Add the saffron to a cup of warm water and let it steep for about 10 minutes. Add this to the pot along with 1 liter of water, salt, and pepper. Bring to a simmer.
- 2
Cook the Shellfish
Once the brodo is simmering, add the mussels and cockles to the pot. Cover and cook until all the shells have opened, about 5-7 minutes. Remove from heat and set aside.
- 3
Cook the Spaghetti
In a separate large pot, bring salted water to a boil. Cook the spaghetti alla chitarra according to package instructions until al dente. Reserve some pasta water before draining.
- 4
Combine Ingredients
In a large skillet, heat the remaining olive oil. Add the halved cherry tomatoes and sauté until they start to soften. Add the cooked spaghetti, shellfish, and saffron brodo. Toss everything together, adding reserved pasta water as needed to create a saucy consistency.
- 5
Serve
Plate the spaghetti and top with black garlic breadcrumbs and fresh basil leaves. Drizzle with a bit of olive oil before serving.