Ingredients
- A good pinch saffron
- 1 glass white wine
- Olive oil
- 1 large garlic clove, finely chopped
- 1 pound dried tagliatelle
- 1 1/2 pounds (680 grams) mixed seafood (red mullet, scallops, clams, debearded mussels, squid)
- 1/2 pint double cream (heavy cream)
- Salt and freshly ground black pepper
- A bunch flat parsley, chopped
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.
















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By Danelle Wandeler
California
on August 04, 2012
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Lovely!! We make is dish for dinner parties and everyone is impressed every time! Give it a go, you wont be sorry!
By silvia1230
Springfield, VA
on May 10, 2010
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Easy and tasty... I read all the reviews and apply the recommendations like reducing the wine and cream, adding the seafood in order to avoid overcooking, added a pinch of red pepper flakes. This is a 5 stars...
By vteventrider_93...
San Diego, CA
on April 11, 2010
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I made this many years ago when I saw him make this recipe and it has been a great entertaining dish since. I mix it up with so many different types of seafood as I find whatever is fresh.
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