Linguine with Seafood in Saffron Broth

Total Time:
1 hr 15 min
30 min
45 min

6 servings

  • 1/2 cup dry white wine
  • 1/2 teaspoon saffron
  • 4 tablespoons extra-virgin olive oil
  • 2 1/2 teaspoons minced garlic
  • 1 cup finely chopped yellow onion
  • 1 teaspoon red pepper flakes
  • 2 cups fish stock
  • 24 mussels, scrubbed and de-bearded
  • 3/4 pound medium white shrimp (about 24), shelled and deveined
  • 1 pound dried linguine
  • 1/4 cup chopped parsley
  • 1/2 cup finely grated pecorino
  • Bring a large pot of salted water to a boil.

  • In a small saucepan, bring the wine to a simmer. Remove from the heat and add the saffron. Set aside. In a medium stockpot, heat the oil over medium-high heat. Add the onion and red pepper flakes, and cook, stirring for 2 minutes. Add the garlic, and cook, stirring, for 30 seconds. Add the fish stock and saffron-wine mixture and bring a boil. Add mussels, cover, and cook for 1 minute. Add the shrimp, cover and simmer until the mussels open.

  • Add the linguine to the boiling water and cook until al dente, 8 to 10 minutes. Drain, reserving 1/4 cup of the cooking liquid. Return the pasta, cooking liquid and 1 cup of the shellfish-saffron broth to the pot, and toss to coat.

  • Divide the linguine, shrimp, and mussels among 6 pasta bowls. Garnish with the chopped parsley, sprinkle with the cheese, and serve.

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