Linguine with Seafood in Saffron Broth Recipe

Name: Linguine with Seafood in Saffron Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup dry white wine; 1/2 teaspoon saffron; 4 tablespoons extra-virgin olive oil; 2 1/2 teaspoons minced garlic; 1 cup finely chopped yellow onion; 1 teaspoon red pepper flakes; 2 cups fish stock; 24 mussels, scrubbed and de-bearded; 3/4 pound medium white shrimp (about 24), shelled and deveined; 1 pound dried linguine; 1/4 cup chopped parsley; 1/2 cup finely grated pecorino

Servings: persons

1/2 cup dry white wine
1/2 teaspoon saffron
4 tablespoons extra-virgin olive oil
2 1/2 teaspoons minced garlic
1 cup finely chopped yellow onion
1 teaspoon red pepper flakes
2 cups fish stock
24 mussels, scrubbed and de-bearded
3/4 pound medium white shrimp (about 24), shelled and deveined
1 pound dried linguine
1/4 cup chopped parsley
1/2 cup finely grated pecorino

1
Bring a large pot of salted water to a boil.
2
In a small saucepan, bring the wine to a simmer.
3
Remove from the heat and add the saffron.
4
Set aside.
5
In a medium stockpot, heat the oil over medium-high heat.
6
Add the onion and red pepper flakes, and cook, stirring for 2 minutes.
7
Add the garlic, and cook, stirring, for 30 seconds.
8
Add the fish stock and saffron-wine mixture and bring a boil.
9
Add mussels, cover, and cook for 1 minute.
10
Add the shrimp, cover and simmer until the mussels open.
11
Add the linguine to the boiling water and cook until al dente, 8 to 10 minutes.
12
Drain, reserving 1/4 cup of the cooking liquid.
13
Return the pasta, cooking liquid and 1 cup of the shellfish-saffron broth to the pot, and toss to coat.
14
Divide the linguine, shrimp, and mussels among 6 pasta bowls.
15
Garnish with the chopped parsley, sprinkle with the cheese, and serve.

258

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup dry white wine, 1/2 teaspoon saffron, 4 tablespoons extra-virgin olive oil, 2 1/2 teaspoons minced garlic, and more.

Yes, Linguine with Seafood in Saffron Broth falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Linguine with Seafood in Saffron Broth

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