Name: Creamy saffron seafood pasta
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 300-400g penne pasta or similar; 2 tablespoon olive oil; 2 tablespoon drained capers; 1 tablespoon lemon zest; 2 tablespoon fresh thyme leaves, plus extra to serve; 1 teaspoon saffron threads; 1 red chilli, halved and deseeded; 400 gram seafood marinara mix, or shrimp, squid, octopus, fish, salmon, etc, in bite-sized pieces; 500 gram cooked cockles in shells; 1 1/2 cup cream; 1/4 cup grated parmesan

Creamy saffron seafood pasta

Take your taste buds on a fragrant journey with this incredibly comforting creamy saffron seafood pasta that is brilliant served sprinkled with Parmesan and fresh thyme.

Ingredients

300-400g penne pasta or similar

2 tablespoon olive oil

2 tablespoon drained capers

1 tablespoon lemon zest

2 tablespoon fresh thyme leaves, plus extra to serve

1 teaspoon saffron threads

1 red chilli, halved and deseeded

400 gram seafood marinara mix, or shrimp, squid, octopus, fish, salmon, etc, in bite-sized pieces

500 gram cooked cockles in shells

1 1/2 cup cream

1/4 cup grated parmesan

Method

1.Cook pasta in plenty of salted boiling water for approximately 8-10 minutes or until al dente. Drain.

2.Meanwhile, warm the olive oil with the capers, zest, thyme, saffron and chilli in a frying pan until soft and fragrant. Increase heat and add the mixed seafood. Sauté for 3-4 minutes until tender. Add cockles and pasta, pour over cream and allow to simmer until bubbling and creamy. Sprinkle with parmesan, season to taste and serve with fresh thyme.

Jo Wilcox

Ingredients

Method

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