Recipe: Spaghettini

You know this pasta is going to be good with ingredients like mussels, saffron and Dungeness crab. It's so good that the restaurant sharing this recipe is named after this signature dish. To attest to that, our KCET Food editor tried it at Spaghettini and The Dave Koz Lounge in Beverly Hills and said it's fantastic!

Spaghettini
Courtesy of Executive Chef Scott Howard
Serves 4
 

Saffron Sauce
2 pounds mussels
¼ cup diced fennel
¼ cup diced shallot
1 cup white wine
2 Tablespoons saffron thread
2 Tablespoons champagne vinegar
2 star anise
8 cups cream
1 orange (zested)

Sauce preparation:
Sauté fennel and shallots until translucent. Add white wine, saffron and champagne vinegar. Add Mussels and cook until shells open. Add cream, star anise and orange zest. Simmer for 20 minutes. Strain. Season with salt and pepper to taste.

Pasta
12oz Spaghettini or Angel Hair Pasta
8oz Dungeness crab
8 U12 (giant) Shrimp
Saffron Sauce
4 Tablespoons Extra Virgin Olive Oil
Fennel Pollen for garnish
Chives for garnish

Pasta Preparation:
Cook Pasta until al dente.

In a medium sauté pan, sauté shrimp in olive oil until firm. Add Dungeness crab and toss.

In a large pot, combine al dente pasta with saffron sauce and heat through.

Divide pasta onto 4 plates, top each plate with shrimp and Dungeness crab mixture.

Garnish with chives and fennel pollen.