Long Fusilli with Mussels, Saffron, and Zucchini

• Salt
• 2 small (fancy) zucchini (about 12 ounces)
• 1 1/2 cups hot Chicken Stock (page 74) or canned reduced-sodium chicken broth
• 1 teaspoon saffron threads
• 5 tablespoons extra-virgin olive oil
• 5 cloves garlic, peeled
• 2 medium spring onions or scallions, white and light-green parts only, trimmed and cut into thin strips
• 2 tablespoons unsalted butter, cut into 4 pieces
• 2 pounds small mussels, preferably cultivated (about 40), scrubbed
• 1 pound long, curly fusilli, spaghetti, or linguine
• 3 tablespoons chopped fresh Italian parsley
• Freshly ground black pepper

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

salt, zucchini, chicken, saffron threads, extravirgin olive oil, garlic, spring onions, unsalted butter, mussels, curly fusilli, fresh italian parsley, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/long-fusilli-with-mussels-saffron-and-zucchini-375100 (may not work)