Linguine with Seafood in Saffron Broth

Total Time:
1 hr 15 min
Prep:
30 min
Cook:
45 min

Yield:
6 servings
Level:
Intermediate

CATEGORIES
Ingredients
  • 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
Directions

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.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Linguine Alle Noci (Linguine with Walnut Sauce)

    Recipe courtesy of Mario Batali