Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 4
By Angela HartnettFrom Saturday Kitchen
Ingredients
- 250g/9oz dried pasta, any shape you like
- 2 tbsp olive oil
- 1 garlic clove, finely chopped
- 1 shallot, finely chopped
- 100ml/3½fl oz white wine
- 1 pinch saffron
- 100g/3½oz mussels
- 100g/3½oz clams
- 100g/3½oz raw prawns
- 100g/3½oz squid, chopped
- 1 tbsp chopped chervil
- 1 tbsp chopped parsley
- 50g/1¾oz unsalted butter
- 50g/1¾oz Parmesan
- salt
Method
Put a large saucepan of boiling, salted water on the hob and bring to the boil. Cook the pasta according to packet instructions.
Meanwhile, heat the oil in a large lidded frying pan over a medium-high heat. Once hot, add the garlic and shallot and cook for 1–2 minutes.
Pour in the white wine and allow to bubble for a moment, then add the saffron. Add all the seafood and cook until the shellfish open – discard any that don’t.
Add the cooked pasta to the pan along with a little of the pasta water and mix thoroughly. Stir through the chervil, parsley, butter and Parmesan until melted and combined.
Ladle the pasta into four serving bowls and serve at once.