Fresh Saffron Tagliatelle with Mussels, Garlic and White Wine

20 minutes (plus 1 hr resting time) prep, 10 minutes cook

Serves 4

Ingredients

300g 00 flour

3 Clarence Court Burford Brown eggs

500g fresh mussels, scrubbed and beards removed

3 cloves of garlic, peeled and finely sliced

A pinch of chilli flakes

200ml dry white wine

1 tbsp of finely chopped parsley

A generous pinch of saffron

Juice 1/2 a lemon

Extra virgin olive oil

Method

Add the saffron to 4 tbsp of warm water and set aside to infuse.

Pour the flour onto a clean work surface and make a well in the middle. Crack the eggs into the centre of the well and using a fork gently whisk the eggs. Pour in the saffron infused water and mix. Once most of the flour is incorporated and it becomes difficult to use a fork, use your hands to bring the mix together to form a dough. Knead for ten to fifteen minutes until it’s smooth and wrap in cling film. Leave on the side (not in the fridge) for at least an hour to rest.

Once the dough has rested remove it from the cling film and cut into four. Dust in flour and roll the dough through a pasta machine, through the settings until you have a thin sheet. Then using the pasta attachment, cut into tagliatelle. If you don’t have a pasta machine, simply roll out the pasta until it’s thin, then cut into strips with a knife. Set aside.

Heat a large frying pan and add a glug of olive oil. Gently fry the garlic until lightly golden and add the chilli flakes. Pour in the mussels and add the white wine. Leave to simmer for a couple of minutes until the mussels have opened; discard any that haven’t.

Bring a large pan of salted water to the boil and cook the tagliatelle for 2-3 minutes until al dente. Save a cup of the pasta water, drain and then pour into the pan with the mussels. Mix well and add a splash of the pasta water. Squeeze in the lemon juice and add the chopped parsley and mix, you should have a nice glossy sauce. Drizzle with extra virgin olive oil and serve immediately.