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Preparation time
less than 30 mins
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Cooking time
10 to 30 mins
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Serves
Serves 4
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By Angela Hartnett
From Saturday Kitchen[row]
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
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Put a large saucepan of boiling, salted water on the hob and bring to the boil. Cook the pasta according to packet instructions.
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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.
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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.
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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.
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Ladle the pasta into four serving bowls and serve at once.