Linguine with Seafood Saffron Creme

The richness of saffron complements the various seafood flavors in this creamy pasta dish.

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. 

Linguine with Seafood Saffron Creme

Gino Gonzalez of CACS
The richness of saffron complements the various seafood flavors in this creamy pasta dish.
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 30 minutes
Total Time 35 minutes
Course Main Dishes
Cuisine Italian
Servings 2

Ingredients
  

Linguine with Seafood Saffron Creme

  • 1 tablespoon onion finely chopped
  • 1 tablespoon Butter
  • 1/2 Cup Shrimp
  • 4 pieces mussels blanchd
  • 4 pieces squid rings
  • 1/4 Cup scallops
  • 1/2 teaspoon saffron
  • 1/4 Cup Mussel Broth
  • 3/4 Cup cooking cream
  • 1 tablespoon white wine
  • Salt
  • 200 Grams linguine noodles
  • onion chives for garnish

Instructions
 

  • Sauté onions in butter. Add shrimps then clams, mussels, squid, and scallops. Set aside.
  • Infuse saffron in stock.
  • 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.
  • Pour over cooked pasta. Garnish with chopped chives.
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