Saffron Pappardelle with Mussels and Creamy Leek Sauce
- 300gm Vasse Virgin Saffron Pappardelle
- 1 kilo fresh, clean Mussels
- 1 Leek, cleaned and sliced
- 100gm Butter
- 300ml Cream
- Cracked Pepper and/or Chilli to taste
In a large pot of well-salted boiling water, add the pappardelle and cook for 4-5 minutes. In the meantime, sweat the leek in the butter, add the mussels to open them, and then add the cream. Let it reduce to a sauce-like consistency, and then add in the pappardelle. Mix well. Serve in bowls then sprinkle the pepper of chilli on top. For an alternative, try freshly picked thyme. Enjoy!