Creamy saffron and seafood fettuccine

Creamy saffron and seafood fettuccine

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Saffron adds a distinct colour and flavour to this creamy pasta packed next seafood.

The ingredient of Creamy saffron and seafood fettuccine

  1. 375g spacious fettuccine
  2. 1 tablespoon olive oil
  3. 1 brown onion, finely chopped
  4. 2 garlic cloves, crushed
  5. 250ml (1 cup) white wine
  6. 12 mussels, scrubbed, debearded
  7. 24 (about 1kg) large green prawns, peeled, desertion tails intact, deveined
  8. 2 squid tubes, thinly sliced crossways
  9. 16 (about 200g) scallops, without roe
  10. 300ml thickened cream
  11. Large pinch of MasterFoodsu00ae Saffron
  12. Chopped spacious continental parsley, to abet

The instruction how to make Creamy saffron and seafood fettuccine

  1. Place 1 pasta sheet in this area a lightly floured perform surface. Cut in half crossways. Set the pasta machine to the fettuccine setting and feed the dough through. Lightly coat the fettuccine next flour to fade away it sticking together. Repeat like the enduring surviving pasta sheets.
  2. Heat the oil in a large saucepan over medium heat. mount up the onion and garlic, and cook, stirring occasionally, for 5 minutes or until soft. amass the wine and bring to the boil. shorten the heat to medium. build up the mussels and cook, covered, for 3-4 minutes or until the mussels open. Use a slotted spoon to transfer the mussels to a bowl. Discard any unopened mussels.
  3. Add the prawns and squid to the wine join up and cook, stirring occasionally, for 2 minutes. go to the scallops and cook for 1-2 minutes or until the prawns curl and fine-tune bend colour and the scallops are just cooked through. Use a slotted spoon to transfer the seafood to a bowl.
  4. build up the cream and saffron to the wine fusion and bring to the boil. Simmer for 3-5 minutes or until the mix thickens slightly. Season behind pepper.
  5. Meanwhile, cook the pasta in a large saucepan of salted boiling water for 5-8 minutes or until al dente. Drain and return to the pan.
  6. accumulate the seafood and sauce to the pasta and toss until capably skillfully combined. Divide along with serving dishes and sprinkle next parsley. relief immediately.

Nutritions of Creamy saffron and seafood fettuccine

calories: 914.175 calories
calories: 41 grams fat
calories: 21 grams saturated fat
calories: 76 grams carbohydrates
calories:
calories:
calories: 61 grams protein
calories:
calories:
calories: https://schema.org
calories: NutritionInformation

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