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.
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By ipkr_bunny_10082837
Mountain View, CA
on March 23, 2008
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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.
By jlinder1_7684527
Great Neck, NY
on May 06, 2007
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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.
By razberries12_17...
Atco, NJ
on January 02, 2007
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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.
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