Tagliatelle with Saffron, Seafood, and Cream
Soak the saffron in the white wine. Add a little oil and the garlic to a frying pan, and cook until softened. Add the clams and mussels, shake the pan around, and add the white wine and saffron mixtur
Ingredients
- A good pinch saffron
- 1 glass white wine
- Olive oil
- 1 large garlic clove, finely chopped
- 1 pound dried tagliatelle
- 1 1/2 pounds (680 grams) mixed seafood (red mullet, scallops, clams, debearded mussels, squid)
- 1/2 pint double cream (heavy cream)
- Salt and freshly ground black pepper
- A bunch flat parsley, chopped
Instructions
- 1
Soak the saffron in the white wine.
- 2
Add a little oil and the garlic to a frying pan, and cook until softened.
- 3
Add the clams and mussels, shake the pan around, and add the white wine and saffron mixture.
- 4
Bring to a boil and cook until the shellfish opens, discard any shellfish that remain closed.
- 5
Then, lay the rest of the seafood, parsley, and the cream on top.
- 6
Simmer for 3 to 4 minutes and season to taste.
- 7
Cook the tagliatelle in salted, boiling water until al dente.
- 8
Drain and add to the fish, serve scattered with some of the leftover parsley and an extra drizzle of olive oil.