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    You are in: Home / Recipes / Tagliatelle with Seafood, and Saffron Cream Sauce Recipe
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    Tagliatelle with Seafood, and Saffron Cream Sauce

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Kozmic Blues's Note:

    I made this seafood pasta dish for our family's Christams Eve dinner last year. It was a big hit with all the seafood lovers. I saw it made on Jaime Oliver's cooking show, Oliver's Twist.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Scrub all little neck clams in sink to remove any excess dirt or sand.
    2. 2
      I usually rub the shells gently together against each other, or use a vegetable scrub brush.
    3. 3
      Peel and devein shrimp.
    4. 4
      If using lobster, steam (2) 1-1 ½ lb lobsters until shells just turn red.
    5. 5
      The meat will cook finish cooking in the sauce.
    6. 6
      Remove tail and claw meat from the shells.
    7. 7
      I usually cut tails in half or thirds and leave the claws whole.
    8. 8
      In the meantime, soak the saffron in the white wine.
    9. 9
      Wine will start to turn reddish orange.
    10. 10
      Add a little oil and the garlic to a frying pan, and cook until softened.
    11. 11
      Add the clams (and/or mussels if using), shake pan a bit to coat the shellfish with the oil and garlic.
    12. 12
      Add the white wine and saffron mixture.
    13. 13
      Bring to a boil and cook until the shellfish opens, discard any shellfish that remain closed.
    14. 14
      Then, lay the rest of the seafood, parsley, and the cream on top.
    15. 15
      Simmer on low for 3 to 4 minutes or until shrimp turn pink.
    16. 16
      Season with salt and pepper to taste.
    17. 17
      Cook the tagliatelle in salted, boiling water until al dente.
    18. 18
      Drain and add to the fish, serve scattered with some of the leftover parsley.

    Ratings & Reviews:

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    Nutritional Facts for Tagliatelle with Seafood, and Saffron Cream Sauce

    Serving Size: 1 (263 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 703.8
     
    Calories from Fat 245
    34%
    Total Fat 27.3 g
    42%
    Saturated Fat 15.0 g
    75%
    Cholesterol 177.2 mg
    59%
    Sodium 66.4 mg
    2%
    Total Carbohydrate 86.6 g
    28%
    Dietary Fiber 4.7 g
    19%
    Sugars 3.0 g
    12%
    Protein 18.3 g
    36%

    The following items or measurements are not included:

    seafood

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