Seafood and Saffron Linguine

Charmaine Lu -
  • 200g linguine
  • 2 tbsp olive oil
  • 3 sliced garlic cloves
  • 100g king prawns, peeled and deveined
  • 100g scallops
  • 300g mussels, cleaned
  • 150ml white wine
  • Pinch of saffron, mixed with 3 tbsp hot water
  • 1 lemon, zest and ½ juiced
  • 4 tbsp single cream
  • Chopped parsley
  • 2 tbsp toasted pine nuts
  • Cook the pasta in salted boiling water for 2 mins under the recommended cooking time. Meanwhile, sizzle the garlic in the oil for 2 mins, then toss in the prawns and scallops and cook for 2 mins. Remove from the pan and set aside. Add the mussels, saffron (and soaking liquid) and wine to the pan, season well and cook - covered - for 3 mins or until the mussels have all opened. Discard any that remain closed.
  • Add the lemon juice, zest and the cream to the pan and stir to combine. Return the prawns and scallops to the pan with the drained pasta and toss well. Cook for 2 mins, then scatter in the parsley and pine nuts, and serve.
20 mins
2 serving