Bucatini

[Sponsored.] Meet Chef Colby Garrelts of Kansas City, MO, owner of Bluestem, and a member of SAVEUR's selective chef advisory board, the Tastemakers. Bucatini, a robust pasta, adds a hearty texture to the earthy oysters and mussels. Chef Garrelts reminds us saffron-shellfish recipe: the oysters must be fresh; they should smell like the ocean.

SERVES 4

INGREDIENTS

salt and freshly cracked white pepper

2 trays of ice

10 oz. bucatini or spaghetti

1 tbsp. unsalted butter

4 oz. oyster mushrooms, trimmed

2 shallots, chopped

4 cloves garlic, minced

1 tsp. saffron

1½ cups white wine

1 lb. mussels, cleaned and debearded

chopped fresh chives or chervil, for garnish

INSTRUCTIONS

1. Bring a large stockpot of heavily salted water to a rolling boil. While the water is heating, prepare a large ice bath. Cook the pasta in the boiling water to the package directions. Drain the pasta and drop it into the ice bath. Let the pasta cool in the bath for 2 minutes, then drain well and set aside.

2. Heat the butter in a large sauté pan. When the butter is melted and frothy, add the mushrooms. Season with salt and pepper. Sauté the mushrooms until they have softened, about 2 minutes. Transfer the mushrooms to a plate lined with paper towels to drain.

3. In a large bowl, combine the shallots, garlic, saffron, wine, and mussels.

Heat a large sauté pan with a tight-fitting lid over high heat. When the pan is extremely hot, carefully dump the contents of the bowl into the pan and cover immediately. Steam the mussels until they just start to open, about 2 minutes. As soon as they have opened, remove the pan from the heat and add the cooked pasta and mushrooms. Toss everything together, allowing the pasta to heat through and absorb some of the cooking liquid. Pick out any of the mussels that have not opened and discard them. Season with salt and pepper to taste. Divide the pasta, mussels, and mushrooms among 4 large pasta bowls. Garnish with chives and serve immediately.