8 ounces spaghetti, preferably whole grain
3 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 (15-ounce) can crushed tomatoes
1 pinch saffron, soaked in 2 tablespoons water or white wine (optional)
¾ cup dry white wine
1 pinch crushed red pepper flakes
¼ teaspoon salt
About 2 pounds mussels, rinsed and scrubbed clean
¼ cup chopped fresh parsley
1 tablespoon lemon zest
Recipe adapted from EatingWell.com [2]. Oldways photo.
Links
[1] https://oldwayspt.org/grain/wheat
[2] http://www.eatingwell.com/recipe/252374/italian-mussels-pasta/