1. Cook the pasta in boiling salted water, aromatized with the saffron, for 8-10 minutes.
2. Cut the shallots into thin strips and immerse in cold water for a few minutes.
3. Drain the pasta, spread it out on a tray, drizzle with oil and leave to cool.
4. Drain the mackerel and break into small pieces.
5. Add the well-dried shallot, the drained beans, the yellow pepper drops and the mackerel to the pasta.
6. Dress with extra virgin olive oil and serve cold.