Tagliatelle with Seafood, and Saffron Cream Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Scrub all little neck clams in sink to remove any excess dirt or sand.
  • I usually rub the shells gently together against each other, or use a vegetable scrub brush.
  • Peel and devein shrimp.
  • If using lobster, steam (2) 1-1 ½ lb lobsters until shells just turn red.
  • The meat will cook finish cooking in the sauce.
  • Remove tail and claw meat from the shells.
  • I usually cut tails in half or thirds and leave the claws whole.
  • In the meantime, soak the saffron in the white wine.
  • Wine will start to turn reddish orange.
  • Add a little oil and the garlic to a frying pan, and cook until softened.
  • Add the clams (and/or mussels if using), shake pan a bit to coat the shellfish with the oil and garlic.
  • 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 on low for 3 to 4 minutes or until shrimp turn pink.
  • Season with salt and pepper 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.
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