Linguine with Seafood in Saffron Broth

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Great stuff. Butter makes a nice finish too.

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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.

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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.

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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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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.

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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.

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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