Pasta With Saffron Seafood Sauce Recipes

TAGLIATELLE WITH SEAFOOD, AND SAFFRON CREAM SAUCE

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.

PASTA WITH SAFFRON SHRIMP AND SCALLOPS

Steps:

• The day before the party, make the base for the pasta seafood topping. Melt the butter in a skillet. When the foaming subsides, add the shallots, carrot and celery. Cover and cook over low heat for 10 to 15 minutes or until very tender and almost dissolved in butter. (If at any time the vegetables begin to stick to the skillet, add a tablespoonful of water or wine.) Uncover the skillet, add the saffron and white wine and boil over high heat until almost all of the wine has evaporated. Add the fish stock and simmer for 5 minutes. Season to taste with salt and pepper (do in advance up to this point.) Boil the pasta until al dente. While this is cooking, add the heavy cream to the skillet and simmer again until the sauce is slightly thickened. Add the shrimp and scallops and simmer just until the seafood is cooked through. Add the tomatoes and simmer just for a minute to warm them through without really cooking them. Adjust the seasoning. Drain the pasta and portion it out among 6 warm pasta bowls. Ladle the saffron seafood sauce over the top and garnish with warm microwaved peas.

TAGLIATELLE WITH SAFFRON, SEAFOOD, AND CREAM

Steps:

• Soak the saffron in the white wine. Add a little oil and the garlic to a frying pan, and cook until softened. Add the clams and mussels, shake the pan around, and 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 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.

SEAFOOD PASTA

Steps:

• Bring a large saucepan of salted water to the boil. Add the saffron and the spaghetti and follow the manufacturers instructions for cooking time (usually about 12 minutes).
• After about five minutes put a sauté pan over a low to medium heat and melt the butter and olive oil (the latter will stop the butter burning).
• Add the garlic granules, cayenne pepper and lemon juice and stir. Add the cream and turn up the heat a bit. Stir the cream constantly until it starts to thicken then add the prawns and squid. Cook for a further 2 minutes to let the prawns heat through and cook the squid.
• If you are using raw (grey) prawns add them with the cream. When they are pink they are cooked.
• Season to taste and serve the spaghetti with the sauce in the middle and a sprinkle of parsley. Fresh crusty bread on the side is good with this and a crunchy green salad, with a lemon dressing.

PASTA WITH CURRY SEAFOOD SAUCE

Steps:

• Mix 1/2 cup stock and cornstarch in small bowl to blend. Heat oil in heavy large nonstick skillet over medium-high heat. Add shrimp, shallots, and garlic; sauté 1 minute. Stir in crabmeat. Add wine and simmer until almost evaporated, about 2 minutes. Add 1 1/4 cups stock and bring to boil. Stir cornstarch mixture to blend; mix into sauce. Bring to boil, stirring frequently. Reduce heat and simmer until sauce thickens, about 1 minute. Add cream and curry powder; simmer until slightly thickened, about 3 minutes. Season to taste with salt and pepper. Cover to keep warm.
• Meanwhile, bring 12 cups water and saffron to boil in heavy large pot. Add pasta; cook until tender but still firm to bite, stirring occasionally. Drain. Divide cooked pasta equally among plates. Ladle sauce over and serve immediately.

SEAFOOD PASTA WITH LEMON-SAFFRON HERB DRESSING

Steps:

• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup cooking liquid. Place 3 tablespoons hot cooking liquid in medium bowl. Sprinkle saffron over and let stand at room temperature 5 minutes. Transfer pasta to large bowl. Drizzle pasta with 1 tablespoon lemon juice and 1 tablespoon oil; toss to coat. Let stand at room temperature until cool, stirring occasionally.
• Add mayonnaise, sour cream, green onions, capers, minced tarragon, minced dill, sugar, remaining 6 tablespoons lemon juice, and remaining 5 tablespoons oil to bowl with saffron liquid. Whisk to combine. Season saffron dressing to taste with salt and pepper. Pour dressing over pasta. Add shrimp and celery; toss to coat. Add reserved pasta cooking liquid by tablespoonfuls if mixture is dry. Add crab; toss gently. Cover and refrigerate at least 1 hour and up to 4 hours.
• Line platter with arugula and butter lettuce leaves. Spoon pasta over greens. Garnish with lemon wedges and tarragon and dill sprigs. Serve cold.

SPECIAL SEAFOOD & SAFFRON PASTA

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.

HOMEMADE SAFFRON PASTA

Steps:

• Soak saffron threads in hot water for 30 minutes.
• Place flour on a marble or wooden work surface. Make a well in the center and crack in eggs; add salt and saffron water. Gently beat eggs, saffron, and water using a fork, incorporating the surrounding flour, until mixture is runny. Pull remaining flour into the center using a bench scraper, incorporating it until dough forms a ball. Add more water, 1 tablespoon at a time, if dough is too stiff.
• Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
• Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
• Roll out the dough with a pasta machine or with a rolling pin and cut into lasagna sheets or tagliatelle.