SPECIAL SEAFOOD & SAFFRON PASTA
Mussels, scallops and king prawns make this shellfish supper for two a real treat - it works just as well with spaghetti or linguini
Provided by Cassie Best
Categories Main course
Time 50m
Number Of Ingredients 13
Steps:
- Bring a large pan of salted water to the boil and have a bowl of cold water to hand. Cut a small cross in the base of each tomato and add to the hot water, then after 15 secs, scoop out with a slotted spoon (but keep the water boiling for the pasta) and plunge into the cold water. Leave the tomatoes to cool for 30 secs, then remove. Use a small sharp knife to peel away the skin, starting at the base where you made the cross. Cut each tomato into quarters then cut out and discard the seeds and any membrane. Cut into small dice, then set aside.
- Add the pasta to the boiling water and cook for 2 mins less than it says on the pack. Meanwhile, heat the oil in a large frying pan (you'll need to use one with a lid) and add the garlic, sizzle for 2 mins until just starting to turn golden, then push to one side of the pan. Increase the heat and add the prawns and scallops, fry for 1-2 mins until the prawns are pink and the scallops are just turning golden, then scoop out of the pan and set aside on a plate. Add the mussels, white wine, saffron (with its soaking liquid) and some seasoning. Cover the pan with a lid and leave to steam for 3 mins until the mussels open (discard any which stay closed).
- Add the lemon zest and juice and the cream to the sauce and check the seasoning. Drain the pasta and add this too, along with the prawns, scallops and diced tomato. Toss everything together, and bubble for another 2 mins, or until the pasta has absorbed some of the sauce and is cooked through. Scatter with parsley and pine nuts and give everything a final toss together.
Nutrition Facts : Calories 758 calories, Fat 32 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 43 grams protein, Sodium 1 milligram of sodium
SEAFOOD TAGLIATELLE, SPANISH-STYLE
Taste the sunshine flavours
Provided by Good Food team
Categories Dinner, Lunch, Main course, Pasta
Time 1h
Number Of Ingredients 17
Steps:
- Put the saffron in a small bowl and pour over 2 tbsp boiling water. Set aside to infuse. Heat the oil in a large, wide pan, add the chicken and cook for 4-5 minutes.
- Tip in the onion and garlic and cook for 3-4 minutes until softened. Add bay leaves and peppers and cook 4-5 minutes more. Stir in peas and broad beans and stir fry for 2-3 minutes. Remove from heat and put aside.
- Pour wine into a large saucepan and bring to a simmer. Tip in mussels, cover and cook for 3-5 minutes until mussels open. Discard any that remain closed. Drain over a bowl to catch the liquid. Allow to settle for 5 minutes.
- Pour the mussel liquid into the pan with the chicken and veg. Add saffron and chicken stock then cool and chill everything until ready to serve. You can prepare this up to 3 hours ahead.
- To serve, cook the tagliatelle as pack instructions. Reheat chicken and simmer for 2 minutes. Add prawns, cook for 1 minute, add cream and cook for 2-3 minutes more. Add mussels, parsley and seasoning. Toss to heat through. Drain tagliatelle and add to the sauce. Serve with lemon wedges and fresh crusty bread.
Nutrition Facts : Calories 724 calories, Fat 33 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 57 grams carbohydrates, Fiber 6 grams fiber, Protein 49 grams protein, Sodium 3.54 milligram of sodium
TAGLIATELLE WITH SEAFOOD, AND SAFFRON CREAM SAUCE
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.
Provided by Kozmic Blues
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 703.9, Fat 27.3, SaturatedFat 15.1, Cholesterol 177.3, Sodium 66.5, Carbohydrate 86.6, Fiber 4.8, Sugar 3, Protein 18.4
PAPPARDELLE IN SAFFRON CREAM
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 2 servings (as an appetizer)
Number Of Ingredients 12
Steps:
- Bring a pot of salted water to a boil. Meanwhile, melt the butter in a medium skillet over medium heat. Add the shallot and saffron and cook, stirring occasionally, until the shallot is softened, about 2 minutes. Add the cream, 1/4 teaspoon salt, and pepper to taste; increase the heat to medium high and simmer until slightly thickened, about 2 minutes. Stir in the lemon juice and vanilla.
- Add the pasta to the boiling water and cook as the label directs. Remove 1/4 cup cooking water, then drain the pasta and transfer to the skillet with the sauce. Add the reserved cooking water, the parmesan and half of the chives and toss to coat. Serve topped with the lemon zest, remaining chives and more cheese.
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- Using kitchen shears cut the top of each lobster shell down the middle. Place the lobster tails in the steamer basket and cover with the lid. Steam the lobsters until the shells are bright red and they begin to curl slightly, about 10-15 minutes. Save the steaming liquid! Remove the tails to a cutting board and let cool until you can handle them.
- Remove the meat from the shells (save the shells) and cut it into large cubes. Refrigerate while you prepare the rest of the dish.
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