Pasta with saffron shrimp and scallops (mf)

1 Servings

Ingredients

Quantity Ingredient
4 tablespoons Butter
4 tablespoons Finely minced shallots
1 large Carrot, finely minced
1 Stalk celery, finely minced
1 teaspoon Saffron, dissolved in
½ cup Dry white wine
½ cup Heavy cream
1 cup Fish stock or 1/4 cup clam juice, mixed with 3/4 cup chicken broth
8 ounces Peeled and deveined shrimp, 1 inch pieces
8 ounces Scallops, sliced horizontally, foot removed
1 pounds Tomatoes, seeded, finely diced
1 pounds Black fettucine
1 cup Thawed frozen petite peas, warmed in microwave oven

Directions

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.

Yield: 6 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

MC Busted by Gail Shermeyer by TVFN Website on April 21, 1997 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6677 Posted to MC-Recipe Digest V1 #608 by 4paws@... (Shermeyer-Gail) on May 12, 1997

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