Linguine With Seafood In Saffron Broth

Recipe Ingredients

1/2 cup	118ml	Dry white wine
1/2 teaspoon	2.5ml	Saffron
4 tablespoons	60ml	Extra-virgin olive oil
2 1/2 teaspoons	12ml	Minced garlic
1 cup	62g / 2.2oz	Finely-chopped yellow onion
1 teaspoon	5ml	Red pepper flakes
2 cups	474ml	Fish stock
24		Mussels - scrubbed, de-bearded
3/4 lb	340g / 11oz	Medium white shrimp - (abt 24) - shelled, deveined
1 lb	454g / 16oz	Dried linguine
1/4 cup	36g / 1.3oz	Chopped parsley
1/2 cup	118ml	Finely-grated pecorino

Recipe Instructions

Bring a large pot of salted water to a boil.

In a small saucepan, bring the wine to a simmer. Remove from the heat and add the saffron. Set aside. In a medium stockpot, heat the oil over medium-high heat. Add the onion and red pepper flakes, and cook, stirring for 2 minutes. Add the garlic, and cook, stirring, for 30 seconds. Add the fish stock and saffron-wine mixture and bring a boil. Add mussels, cover, and cook for 1 minute. Add the shrimp, cover and simmer until the mussels open.

Add the linguine to the boiling water and cook until al dente, 8 to 10 minutes. Drain, reserving 1/4 cup of the cooking liquid. Return the pasta, cooking liquid and 1 cup of the shellfish-saffron broth to the pot, and toss to coat.

Divide the linguine, shrimp, and mussels among 6 pasta bowls. Garnish with the chopped parsley, sprinkle with the cheese, and serve.

This recipe yields 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1F06) - from the TV FOOD NETWORK

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