Pasta with Potatoes, Mussels and Saffron

Method

1. Clean the mussels thoroughly.
2. Cut the potato into regular small cubes and some larger coarse chunks.
3. Prepare a soffritto by mincing celery, parsley, garlic, and chili pepper together.
4. Fry the small potato cubes until golden and crispy, then set aside.
5. In a separate pan, sauté another soffritto and add the mussels. Once they open, filter the cooking liquid and set the mussels aside.
6. In yet another pan, prepare a soffritto and brown the larger potato chunks with a little water.
7. Add cherry tomatoes and cook until the potatoes are tender.
8. Meanwhile, cook the pasta in salted boiling water.
9. Halfway through the pasta cooking time, drain the pasta directly into the potato pan. Remove any aromatics (garlic, etc.).
10. Add saffron and finish cooking the pasta in the potato mixture.
11. Add the shelled mussels, a drizzle of olive oil, and chopped parsley. Mix well.
12. Serve the pasta topped with the reserved crispy potato cubes and extra parsley.