Mermaid Inn Seafood Spaghetti

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 1/2 lb spaghetti
• 1/2 lb fresh sea scallop (any size, cut into large chunks)
• 16 mussels (prince edward island or other type)
• 3 garlic cloves, chopped
• 1/2 hot chili pepper, sliced (remove the seeds for a milder pasta)
• 3 scallions, sliced crosswise
• 1/2 lemon, zest of (julienned zest of)
• 1 lemon, juice of
• 1 saffron thread (small pinch of -about 1/2 a teaspoon)
• 6 ounces fish stock (or clam)
• 1 tablespoon butter
• olive oil
• 2 cups arugula, packed loosely

Recipe

• 1 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.
• 2 heat the olive oil in sauté pan over medium heat. add the garlic, chili, scallions, saffron threads and lemon zest.
• 3 cook until the garlic, scallions and chili are soft (about one minute), then add the scallops and mussels.
• 4 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.
• 5 cook until the mussels open, then add the butter and juice of 1/2 a lemon.
• 6 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.
• 7 finish cooking the pasta in the sauce and divide it into 2 warmed pasta bowls.
• 8 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.