Recipe courtesy of Jamie Oliver
Total:
25 min
Active:
5 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Soak the saffron in the white wine. Add a little oil and the garlic to a frying pan, and cook until softened. Add the clams and mussels, shake the pan around, and add the white wine and saffron mixture. Bring to a boil and cook until the shellfish opens, discard any shellfish that remain closed.

Then, lay the rest of the seafood, parsley, and the cream on top. Simmer for 3 to 4 minutes and season to taste. Cook the tagliatelle in salted, boiling water until al dente. Drain and add to the fish, serve scattered with some of the leftover parsley and an extra drizzle of olive oil.

IDEAS YOU'LL LOVE

Tagliatelle Bolognese

Recipe courtesy of Tyler Florence

Tagliatelle con Vongole

Recipe courtesy of Rachael Ray

Short Ribs with Tagliatelle

Recipe courtesy of Giada De Laurentiis

Tagliatelle del "Magnifico"

Recipe courtesy of La Cucina del Garga

Spinach Tagliatelle with Buttery Tomato Sauce

Recipe courtesy of Rachael Ray

Tagliatelle with Corn and Cherry Tomatoes

Recipe courtesy of Anne Burrell

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking