- 350 g PGI Gragnano Farfalle
- 600 g Mussels
- 1 sachet Saffron
- 1 Clove of garlic
- to taste Parsley
- to taste EVO oil
- to taste Salt
- To start, dilute the saffron in a bowl with water at room temperature. Take a non-stick pan and open the mussels, previously washed and drained in plenty of cold water, with a drizzle of oil and a clove of garlic.
- Fry the oil and add the mussels, covering with a lid, cook until the mussels are open. Once done, shell the mussels
Cook the Farfalle Di Martino in abundant salted water, drain them al dente and sauté in the pan together with the mussels and saffron, previously dissolved in water.
- Then complete with a drizzle of extra virgin olive oil and a sprig of fresh parsley.
Here is your delicious Farfalle mussels and saffron ready to be tasted!