Ingredients
- 1/2 pound spaghetti
- 1/2 pound fresh sea scallops (any size, cut into large chunks)
- 16 pound prince edward island or other mussels
- 3 clove garlic, chopped
- 1/2 clove hot chili pepper, sliced (remove the seeds for a milder pasta)
- 3 clove scallions, sliced crosswise
- 1 clove small pinch of saffron threads (about 1/2 a teaspoon)
- 6 ounce fish or clam broth
- 1 tablespoon butter
- 2 cup arugula, packed loosely
Preparation
Baking Directions:
Drop the pasta into boiling, salted water.
It should take about 10 minutes for the pasta to cook.
While pasta is cooking, prepare the sauce.
Heat the olive oil in sauté pan over medium heat.
Add the garlic, chili, scallions, saffron threads and lemon zest.
Cook until the garlic, scallions and chili are soft (about one minute), then add the scallops and mussels.
Turn the heat up to high and add 6 ounces of liquid — use fish broth, clam broth, or use the salted water from the pasta pot.
Cook until the mussels open, then add the butter and juice of 1/2 a lemon.
Strain the pasta, reserving the pasta water as you may use this water to make any adjustments.
Add the pasta to the pan with the seafood.
Finish cooking the pasta in the sauce and divide it into 2 warmed pasta bowls.
Dress the arugula with olive oil, the fresh lemon juice from the other lemon half, and salt.
Top off the pasta with this fresh salad and enjoy.
