One-pan saffron spaghetti with shrimp and mussels

Rinse the mussels under cold water, remove the beards and scrub them clean.

Thinly slice 3 garlic cloves, finely dice half an onion, and season 12 peeled shrimp with sea salt and black pepper.

Heat a large frying pan over medium-high with 2 tbsp olive oil for two minutes.

Cook the shrimp seasoned side down about one minute per side; set aside.

In the same pan and heat, add the garlic and onion, scraping up what the shrimp left; cook about two minutes.

Add 1 cup diced tomatoes, sea salt, black pepper, a pinch of sugar and 1/2 tsp dried parsley; cook about two minutes.

Add 1/4 cup white wine and cook about two minutes until the alcohol evaporates.

Add 2 cups water, a little sea salt and the saffron; mix gently.

When the water boils, add 225 g spaghetti and move it gently with a spatula as it softens; cook about 6 minutes.

Return the shrimp and add the 10 mussels; cover and lower to low heat for about 5 minutes, until the mussels open and little broth is left.

Turn off the heat and move the pan to a flat surface.

Add a couple of lemon slices and finely chopped fresh parsley over the top.