Creamy saffron seafood pasta
Take your taste buds on a fragrant journey with this incredibly comforting creamy saffron seafood pasta that is brilliant served sprinkled with Parmesan and fresh thyme.
- 20 mins cooking
- Serves 4
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Ingredients
- 300-400g penne pasta or similar
- 2 tablespoon olive oil
- 2 tablespoon drained capers
- 1 tablespoon lemon zest
- 2 tablespoon fresh thyme leaves, plus extra to serve
- 1 teaspoon saffron threads
- 1 red chilli, halved and deseeded
- 400 gram seafood marinara mix, or shrimp, squid, octopus, fish, salmon, etc, in bite-sized pieces
- 500 gram cooked cockles in shells
- 1 1/2 cup cream
- 1/4 cup grated parmesan
Method
- 1Cook pasta in plenty of salted boiling water for approximately 8-10 minutes or until al dente. Drain.
- 2Meanwhile, warm the olive oil with the capers, zest, thyme, saffron and chilli in a frying pan until soft and fragrant. Increase heat and add the mixed seafood. Sauté for 3-4 minutes until tender. Add cockles and pasta, pour over cream and allow to simmer until bubbling and creamy. Sprinkle with parmesan, season to taste and serve with fresh thyme.
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