Tagliatelle with saffron, seafood & cream

Name: Tagliatelle with saffron, seafood & cream
Yield: 6
Ingredients: 1 good pinch of saffron; 1 glass of white wine; fresh tagliatelle: 1 × blinding pasta recipe (see page 222); olive oil; 1 large clove of garlic, peeled and finely chopped; 700g mixed seafood, such as red mullet, scallops, clams, cleaned, debearded mussels, prawns, squid; 250ml double cream; 1 handful of fresh fennel tops, flat-leaf parsley or dill, chopped

Not Too Tricky

serves 6

About the recipe

The Return of the Naked Chef, p108

nutrition per serving

Calories

38%

Fat

56%

Saturates

89%

Sugars

Salt

10%

Protein

73%

Carbs

24%

Fibre

of an adult’s reference intake

Recipe From

Penguin Anniversary Edition: The Return Of The Naked Chef

By Jamie Oliver

BUY NOW

Ingredients

1 good pinch of saffron

1 glass of white wine

fresh tagliatelle: 1 × blinding pasta recipe (see page 222)

olive oil

1 large clove of garlic, peeled and finely chopped

700g mixed seafood, such as red mullet, scallops, clams, cleaned, debearded mussels, prawns, squid

250ml double cream

1 handful of fresh fennel tops, flat-leaf parsley or dill, chopped

Method

Find the recipe!

For the full recipe, head to page 108 of The Return of the Naked Chef.

Tags

The Return of the Naked Chef Pasta Seafood Mussels Prawn Dinner Dinner Party

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