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Cavatelli with Zucchini Flowers Mussels and Saffron

17/11/2023

Cavatelli with zucchini flowers, mussels, and saffron is a dish that expertly combines the flavors of the sea with those of the land, creating a union greatly appreciated in Italian cuisine. Here is how to prepare it.

Ingredients

  • 320 g of fresh cavatelli (or similar pasta)
  • 300 g of mussels
  • 200 g of zucchini flowers
  • 1 sachet of saffron
  • 1 clove of garlic
  • Extra virgin olive oil
  • Chopped parsley to taste
  • Salt and pepper to taste
  • Dry white wine to taste

Preparation

  1. Mussel cleaning: Begin by thoroughly cleaning the mussels, removing the byssus, the external beard, and scraping off any impurities from the shell with a small knife. Then, rinse them under cold running water.

  2. Cooking mussels: In a large pan, lightly sauté a clove of garlic in extra virgin olive oil. Add the mussels, cover with a lid, and cook until they have opened. Deglaze with a bit of white wine and let the alcohol evaporate. Once ready, shell most of the mussels, keeping some in their shells for garnish, and strain the cooking liquid through a fine-mesh sieve. Set aside.

  3. Preparation of zucchini flowers: In the meantime, clean the zucchini flowers by removing the internal pistil and the stem, then wash gently and cut into strips not too thin.

  4. Cooking the cavatelli: Bring a pot of salted water to a boil and cook the cavatelli following the cooking times indicated on the package or until al dente.

  5. Completing the sauce: In a large pan, sauté another clove of garlic in extra virgin olive oil. Add the zucchini flowers and let them wilt slightly. Add the shelled mussels and a pinch of saffron dissolved in a little of the mussels’ cooking water.

  6. Creaming: Drain the cavatelli and transfer them into the pan with the zucchini flowers and mussels. Add some of the mussels’ cooking water and emulsify everything over medium-high heat to flavor the pasta with the sauce.

  7. Plating: Serve the hot cavatelli, garnishing with chopped parsley, the mussels kept in their shell, and a sprinkling of fresh pepper.

Fun Fact

Saffron adds a unique taste to this recipe but is also well known for its beneficial properties: it is antioxidant, digestive, and antistress. Moreover, its intense yellow color gives dishes a note of cheerfulness and color that also stimulates the appetite.

Cavatelli with Zucchini Flowers Mussels and Saffron