Tagliatelle with Saffron, Seafood, and Cream

Ingredients

• 0.5 pint double cream heavy cream
• 1 bunch flat parsley chopped
• 1 large garlic clove finely chopped
• 4 servings olive oil 
• 1 pinch a saffron good
• 4 servings salt and pepper black freshly ground
• 680 grams seafood mixed red mullet, scallops, clams, debearded mussels, squid
• 1 pound tagliatelle dried
• 1 glass white wine 

Equipment

• frying pan

Directions

1. Soak the saffron in the white wine.
2. Add a little oil and the garlic to a frying pan, and cook until softened.
3. Add the clams and mussels, shake the pan around, and add the white wine and saffron mixture. Bring to a boil and cook until the shellfish opens, discard any shellfish that remain closed.
4. Then, lay the rest of the seafood, parsley, and the cream on top. Simmer for 3 to 4 minutes and season to taste. Cook the tagliatelle in salted, boiling water until al dente.
5. Drain and add to the fish, serve scattered with some of the leftover parsley and an extra drizzle of olive oil.