Long Fusilli With Mussels Saffron And Zucchini Food

FUSILLI WITH ZUCCHINI PESTO

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, reserving 1 cup of the cooking water.
• Meanwhile, working in 2 batches, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the zucchini and cook, stirring, until very browned, 5 minutes; season with salt and pepper.
• Pulse half of the zucchini in a food processor with the pecorino, almonds and garlic until a fine paste forms. With the machine running, slowly add the remaining 1/2 cup olive oil until smooth.
• Toss the pasta with the pesto, 1/2 cup reserved cooking water and the remaining zucchini in a large bowl, adding more cooking water if needed; season with salt and pepper. Top with more toasted almonds and pecorino.

LONG FUSILLI WITH MUSSELS, SAFFRON, AND ZUCCHINI

Steps:

• Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
• Trim the ends from the zucchini and cut the zucchini lengthwise into quarters. With a paring knife, trim out the seeds from the zucchini quarters and discard them. Cut the rest of the zucchini into thin strips of about 1/4 × 1/4 × 2 inches. Pour the stock over the saffron in a small heatproof bowl and let steep while continuing with the sauce.
• Heat 3 tablespoons of the olive oil in a large skillet over medium heat. Whack the garlic cloves with the flat side of a knife and toss them into the oil. Cook, shaking the pan, until golden, about 2 minutes. Scatter the zucchini and spring onions over the oil, then season them lightly with salt and stir until wilted, about 2 minutes. Toss the butter into the pan and lower the heat to medium-low. Continue cooking, stirring until the vegetables are tender, about 3 minutes. Remove the pan from the heat and set aside.
• Pour the saffron and stock into the pan, increase the heat to high, and bring to a boil. Slide the mussels into the pan, cover and cook just until opened, about 4 minutes. Remove the pan from the heat and, with a slotted spoon, transfer about half the mussels to a heatproof bowl. Cover and set aside. Let the mussels remaining in the pan stand just until cool enough to handle.
• Meanwhile, stir the fusilli into the boiling water. Bring the water back to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, 8 to 10 minutes.
• When the mussels in the pan are cool enough to handle, pluck them from their shells and return the flesh to the sauce.
• Drain the pasta and return it to the pot. Add the shelled mussels and their sauce and the parsley to the pasta. Bring to a boil over medium heat and stir until the sauce is lightly thickened and coats the pasta. Taste and season with pepper and, if necessary, salt. Transfer the pasta to a heated platter or serving bowls and top with the reserved mussels in their shells.