Indulge yourself with some luxurious pasta
Ingredients
- Large pinch saffron threads
- 150ml dry white wine
- 500ml carton half-fat crème fraîche
- 250g packet cooked mixed seafood (prawns, squid, scallops and mussels)
- 500g egg tagliatelle or pappardelle
- Small handful flatleaf parsley, chopped
Method
- 1. Put a large pan of water on to boil. Put the saffron into a small cup, pour over 2 tablespoons of hot water and set aside.
- 2. Pour the wine into a large frying pan, bring to the boil and reduce by two-thirds. Stir in the crème fraîche and saffron liquid, reduce the heat and simmer for 5 minutes until thickened slightly. Add the seafood and cook for 2-3 minutes to heat through.
- 3. Meanwhile, cook the pasta according to packet instructions. Drain well and return to the pan. Stir in the creamy seafood sauce and parsley, season to taste, then toss well. Divide between 4 shallow bowls and serve.
Nutritional info
Per serving: 714kcals, 24g fat (12.5g saturated), 35g protein, 89g carbs, 7.6g sugar, 6g salt
Wine Recommendation
It’s simply got to be white Burgundy with this creamy seafood dish.