Fresh Saffron Pasta, Strangford Mussels & Crispy Corndale Chorizo serves two
- 220g of pasta flour
- 2 medium free range eggs
- 1/2 tsp saffron threads
- 1 tbsp boiling water
- 2 tbsp good olive oil
Mussel & Chorizo Sauce
- 24 mussels (cleaned)
- 100g chorizo (diced,cooked until crispy)
- 1 shallot(finely diced)
- 1 garlic clove(grated)
- 100ml white wine
- 1/4 tsp chipotle flakes
- 100g cherry tomatoes
- 1 lemon (zest)
- 1 small red chilli (chopped)
- Parsley (finely chopped)
Place flour into a large mixing bowl and make a well in the centre of the flour. Crack the eggs into the well of the flour and gently whisk the eggs with a fork. Add the olive oil, saffron and water.
Start working the the egg mixture and flour into a dough ball carefully. Place the dough onto a floured bench and knead for ten minutes. Clingfilm the pasta dough and rest in a fridge for 30 minutes.
Remove pasta from the fridge and place the pasta onto your bench and cut in two,now place through pasta machine forming two thin long sheets. Attach the linguine cutter to the pasta machine and cut pasta sheets into linguine strands. Place a pot of salted water onto a boil and cook for 3 minutes and drain well ,add a little oil to the pasta and keep warm.
For the sauce, add olive oil to a pot now add shallot,garlic & chipotle flakes cook for a few minutes until soft. Add the clean mussels and cover to steam over a high heat until all mussels are open (if not all open discard closed mussels) drain half the juice of the mussels and discard juice.
Add the white wine to the mussels and reduce by half, add the tomatoes & cook for a few minutes until warm. Remove some of the mussels from the shells and leave 10 in the shell for garnish keeping them warm.
Add the warm pasta to the mussels and mix well with tongs, finish with chopped parsley .
Place finished pasta into pasta bowl garnish with crispy chorizo, chopped chilli & lemon zest