Tagliatelle with Saffron, Seafood, and Cream

1. 1

   Soak the saffron in the white wine.

2. 2

   Add a little oil and the garlic to a frying pan, and cook until softened.

3. 3

   Add the clams and mussels, shake the pan around, and add the white wine and saffron mixture.

4. 4

   Bring to a boil and cook until the shellfish opens, discard any shellfish that remain closed.

5. 5

   Then, lay the rest of the seafood, parsley, and the cream on top.

6. 6

   Simmer for 3 to 4 minutes and season to taste.

7. 7

   Cook the tagliatelle in salted, boiling water until al dente.

8. 8

   Drain and add to the fish, serve scattered with some of the leftover parsley and an extra drizzle of olive oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.