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.

By Jo Wilcox
  • 20 mins cooking
  • Serves 4
  • Print


  • 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


  • 1
    Cook pasta in plenty of salted boiling water for approximately 8-10 minutes or until al dente. Drain.
  • 2
    Meanwhile, 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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