PASTA WITH SAFFRON SEAFOOD SAUCE

PASTA WITH SAFFRON SEAFOOD SAUCE image

Yield 4-6 main courses

Number Of Ingredients 12

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4 tbs butter
4 tbs finely minced shallots
1 lg carrot, finely chopped
1 celery stalk, finely chopped
2 containers of saffron
1 cup white wine
1 cup chicken broth (or 1/4 fish stock and 3/4 chicken stock)
1 sm packet of light cream
8 oz each, peeled, deveined shrimp and scallops
4 tomatoes, seed and finely chopped
1 cup steamed broccoli flowerets or asparagus
1 lb pasta

Steps:

Combine saffron and wine. Heat in microwave 1 min. Steam the broccoli and set aside. Melt the butter in a skillet. 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/chicken 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 broccoli and simmer just for a minute to warm them through. Adjust the seasoning. Drain the pasta and portion it out among 6 warm pasta bowls. Ladle the saffron seafood sauce over the top.