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Making Shrimp Stock:
Combine shrimp shells, water, lemon, bell pepper, bay leaf, thyme, and garlic in a pot.
Boil, then simmer until the volume is reduced by half.
Cool and strain.
Cooking Pasta:
Boil linguine in salted water for 8 minutes.
In a separate pan, melt butter with oil, sauté onion and garlic.
Add lemon juice, saffron threads, and shrimp stock, simmer for 5 minutes.
Introduce clams, squid, and shrimp, mix in drained pasta and heavy cream.
Cook over low heat until pasta is perfectly al dente, about 4-6 minutes.
Plating:
Serve the linguine garnished with parsley and slices of lemon.
Good to Know:
Cleaning Clams: Soak clams in salted water for 30 minutes to expel sand, then rinse well.
Storing the Dish:
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Ideally, enjoy fresh, but freezing is possible. Thaw and reheat gently for best results.
Prepare to be enchanted by this Saffron Seafood Linguine, a dish bursting with the flavors of the ocean and elegantly accented by saffron’s unique aroma.
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