Spaghettialla 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 medium saucepan, bring 500 ml of water to a boil. Add saffron and let it steep for 5 minutes. Season with salt and keep warm.
- 2
- 3
Cook the Spaghetti
Meanwhile, cook the spaghetti alla chitarra in a large pot of salted boiling water according to package directions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti.
- 4
Combine Ingredients
In the pot with the seafood, add the cooked spaghetti, cherry tomatoes, and saffron brodo. Toss gently to combine, adding reserved pasta water as needed to create a sauce. Season with salt and black pepper to taste.
- 5
Prepare Black Garlic Breadcrumbs
In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add bread crumbs and minced black garlic, cooking until golden brown and crispy, about 3-4 minutes.
- 6
Serve
Plate the spaghetti alla chitarra with seafood, garnish with fresh basil and top with black garlic breadcrumbs. Serve immediately.