 |
|
|
| Home > Recipes |
|
Here’s how the rating system works:
= Didn't care for the recipe much, 
= Loved this recipe
| Linguine with Seafood in Saffron Broth Recipe courtesy Emeril Lagasse, 2002 Show: Emeril Live Episode: A Taste of Abruzzi Overall User Rating:  |
Great fall dish
11/06/2004 at 09:20pm
User: STEVEN from portage, MI User Rating:
My son's first taste of mussels, very impressed. Serve with cold asparagus and a good hearty bread. A great fall dish. Nice job Emeril
Excellent! But needs a little thyme...
08/30/2006 at 05:06pm
User: Anonymous User Rating:
I made this last night, and instead of pasta, I served it along side some lovely rosemary mashed potatoes, and crusty San Francisco sourdough bread. When I first tasted it, it seemd as if it was missing something, so I added a couple pinches of dried thyme. Delicious! The hardest part of this recipe is preparing the mussels. After that, it's pretty easy.
Absolutely delicious!!!!!!!!
07/13/2006 at 11:34am
User: Neneh from Holly Springs, NC User Rating:
There are not enough stars to rate this dish. It reminded me of a lobster dish my boyfriend (now husband) ordered for me when we we out on one of many dates, ten years ago. This was so tasty that I will definitly cook it again (by the way my hubby loved it). Beware though the saffron is very expensive but it is still well worth it.
Excellent Recipe
05/06/2007 at 12:57am
User: Jeff from Great Neck, NY User Rating:
This was great but we made it even better by adding a dozen little neck clams to the mussels and shrimp. Also, be careful with that teaspoon of red pepper. That's probably waaaay too much for most people. We reduced it to 1/4 teaspoon and my wife still thought it was too spicy. I disagreed and added a little to my own serving. We forgot the parsley but didn't miss it. We never add cheese to seafood dishes like this, so we omitted the Romano. It was perfectly matched with a dry Riesling.
Fast, very good and easy
03/23/2008 at 11:33pm
User: Ivan from Mountain View, CA User Rating:
Excellent, fast and easy to cook. Instead of shrimp I used clams and small scallops and also added few cubes of halibut. Add the fish as the last part into the broth and cook the fish only for very short time - about 30 sec. Try to substitute 1/2 of fish stock with clam juice. Try pairing it with Sauvignon Blanc.
Great seafood dish
01/02/2007 at 06:58pm
User: LISA from Atco, NJ User Rating:
Made this for my mom's birthday and everyone loved it. I used scallops instead of mussels, also substituted a stock made with lobster base rather than fish stock, and it turned out terrific. I did serve the pasta with the extra broth left over, although the recipe doesn't say to do that, needed that extra flavor.