Prep Time: 5mins
Cooking Time: 20mins
A good pinch of Saffron
1 glass White Wine
1 large Garlic clove (finely chopped)
1 pound dried Tagliatelle
1 & ½ pounds (860grams) of mixed Seafood (Red Mullet, Scallops, Clams, debearded Mussels, Squid)
½ pint of Double (heavy) Cream
Salt and freshly ground Black Pepper
A bunch of flat Parsley (chopped)
Soak the saffron in the white wine. Add a little olive oil and the garlic to a frying pan and cook until softened. Add the clams and mussels, shake the pan around and then add white wine and saffron mixture. Bring to the boil and cook until the shellfish open (discard any shellfish that remain closed).
Lay the rest of the seafood, parsley and 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.