Linguine with Seafood Saffron Creme

Saffron or kasubha gives dishes a yellow-orange tint. It is sold in two forms—powder and threads. Powdered saffron does not need to be steeped. Use tea balls or infusers for easier steeping of saffron threads.
 
Serves 2  Prep and Cooking Time 35 minutes

1 tablespoon onion, finely chopped
1 tablespoon butter
1/2 cup shrimps
4 pieces clams, blanched
4 pieces mussels, blanched
4 pieces squid rings
1/4 cup scallops
1/2 teaspoon saffron
1/4 cup seafood stock from mussels and clams
3/4 cup cooking cream
1 tablespoon white wine
salt and pepper to taste
200 grams cooked linguine
chopped onion chives for garnish

1   Sauté onions in butter. Add shrimps then clams, mussels, squid, and scallops. Set aside.

2   Infuse saffron in stock.

3   In another pan, simmer cream and extracted saffron for a few minutes to reduce, then add white wine. Season with salt and pepper and add mixture to sautéed seafood.

4   Pour over cooked pasta. Garnish with chopped chives.

Photography by Ocs Alvarez | Food Styling by Giannina Gonzalez

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