Saffron Seafood Linguine

Shrimp Stock:

Shells from shrimp
1 liter water
1/4 lemon
1/4 red bell pepper
1 bay leaf
Thyme sprigs
3 garlic cloves
Linguine:

380 g linguine
3 liters water
1 tablespoon salt
Sauce:

1 tablespoon onion, finely chopped
1/2 clove garlic, minced
20 g butter
A drizzle of oil
A squeeze of lemon juice
8 saffron threads
200 ml fish or shrimp stock
100 g shrimp, peeled
100 g squid rings
400 g clams
4 tablespoons heavy cream
Garnish:

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