Special seafood & saffron pasta
This seafood pasta is a great Friday night supper. Use any seafood you like – to keep costs down use mussels, clams and squid, or if you want to splash out, include juicy prawns and scallops. It’s important to undercook the pasta a little before adding it to the sauce – you want it to continue cooking a little so it soaks up the amazing flavours.
Serves 2 Prep 25 mins Cook 25 mins
3 firm tomatoes, peeled
(see below, left)
200g fusilli lunghi or another long
thin pasta shape
2 tbsp olive oil
3 garlic cloves, thinly sliced
100g king prawns, deveined
100g scallops, halved if very large 300g mussels, shells cleaned 150ml white wine good pinch saffron, mixed with
3 tbsp hot water
1 lemon, zested, plus juice of ½ 4 tbsp single cream small pack parsley, chopped 2 tbsp pine nuts, toasted
1 Cut each tomato into quarters then cut out and discard the seeds and membranes. Cut into small dice, then set aside.
2 Bring a large pan of salted water to the boil, add the pasta and cook for 2 mins less than it says on the pack. Meanwhile, heat the oil in a large lidded frying pan and add the garlic, sizzle for 2 mins until just starting to turn golden, then push to one side of the pan. Increase the heat and add the prawns and scallops, fry for 1-2 mins until the prawns are pink and the scallops are just turning golden, then scoop out of the pan and set aside on a plate. Add the mussels, white wine, saffron (with its soaking liquid) and some seasoning. Cover the pan with a lid and steam for 3 mins until the mussels open (discard any which stay closed).
3 Add the lemon zest and juice and the cream to the sauce and check the seasoning. Drain the pasta and add this too, along with the prawns, scallops and diced tomato. Toss everything together, and bubble for another 2 mins, or until the pasta has absorbed some of the sauce and is cooked through. Scatter with parsley and pine nuts and give everything a final toss together.
PER SERVING 758 kcals, fat 32g, saturates 6g,
carbs 64g, sugars 9g, protein 43g, fibre 3g, salt 1g