1. Into a pot of boiling salted water, add the pasta and cook as per packet directions.
  2. Heat olive oil in a large pan over medium heat and add chorizo, onion and garlic. Cook for 2 to 3 mins until chorizo is golden brown.
  3. Add the tomatoes, saffron or turmeric and mussels to the pan and stir through.
  4. Pour stock and lemon juice into the pan and cover with lid. Cook for 4 to 5 mins or until mussels have opened.
  5. Season with salt and pepper, add pasta to the pan and toss to combine.
  6. Remove pan from heat and stir through basil and lemon zest before serving.