Best 2 Tagliatelle With Saffron Seafood And Cream Recipes

Embark on a culinary journey with our delectable tagliatelle with saffron, seafood, and cream. Indulge in this symphony of flavors, where tender tagliatelle pasta dances harmoniously with a medley of succulent seafood, enveloped in a velvety saffron-infused cream sauce. Each bite promises a burst of oceanic freshness, complemented by the vibrant aroma of saffron and the richness of cream. Dive into the depths of flavor as you explore our curated collection of tagliatelle recipes, each offering a unique twist on this classic dish. From the elegance of saffron and seafood to the simplicity of tomato and basil, our recipes cater to every palate. Prepare to tantalize your taste buds and create a memorable dining experience.

Here are our top 2 tried and tested recipes!

TAGLIATELLE WITH SEAFOOD, AND SAFFRON CREAM SAUCE

Tagliatelle with Seafood, and Saffron Cream Sauce image

I made this seafood pasta dish for our family's Christams Eve dinner last year. It was a big hit with all the seafood lovers. I saw it made on Jaime Oliver's cooking show, Oliver's Twist.

Provided by Kozmic Blues

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 pinch saffron
1 cup white wine
olive oil
1 clove garlic, finely chopped
1 lb dried tagliatelle pasta noodles
1 1/2 lbs mixed seafood, i used shrimp,scallops,littlenecks,and lobster tails and claws (some other options are mussels, squid, cod, or red mullett)
1/2 pint heavy cream
salt & freshly ground black pepper
1 bunch flat leaf parsley, chopped

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.

Nutrition Facts : Calories 703.9, Fat 27.3, SaturatedFat 15.1, Cholesterol 177.3, Sodium 66.5, Carbohydrate 86.6, Fiber 4.8, Sugar 3, Protein 18.4

TAGLIATELLE WITH SAFFRON, SEAFOOD, AND CREAM

Tagliatelle With Saffron, Seafood, and Cream image

Make and share this Tagliatelle With Saffron, Seafood, and Cream recipe from Food.com.

Provided by JackieOhNo

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 good pinch saffron
1 glass white wine
olive oil
1 large garlic clove, finely chopped
1 lb dried tagliatelle pasta noodles
1 1/2 lbs mixed seafood (red mullet, scallops, clams, debearded mussels, squid)
1/2 pint double cream (heavy cream)
salt & freshly ground black pepper
1 bunch flat leaf parsley, chopped

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.

Nutrition Facts : Calories 689.5, Fat 27.8, SaturatedFat 15.4, Cholesterol 178.9, Sodium 65.8, Carbohydrate 86.1, Fiber 4.8, Sugar 2.8, Protein 18.4

Tips:

Mise en place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid scrambling.
Use fresh seafood: The fresher the seafood, the better the dish will taste. If you can, buy seafood that was caught or harvested the same day.
Don't overcook the seafood: Seafood cooks quickly, so be careful not to overcook it. Overcooked seafood will be tough and chewy.
Use a good quality saffron: Saffron is a key ingredient in this dish, so it's important to use a good quality spice. Look for saffron that is a deep red color and has a strong aroma.
Don't skimp on the cream: The cream adds a rich and creamy flavor to the dish. Don't be afraid to use a good quality cream, such as heavy cream or crème fraîche.
Serve immediately: This dish is best served immediately after it is made. The pasta will start to absorb the sauce and become soggy if you let it sit for too long.

Conclusion:

Tagliatelle with saffron, seafood, and cream is a delicious and elegant dish that is perfect for a special occasion. The saffron adds a beautiful golden color and a delicate flavor to the dish, while the seafood and cream make it rich and satisfying. This dish is sure to impress your guests.