Italian Pasta Recipes - Pasta with Saffron and Scallops (Pasta con Zafferano e Capesante) Recipe

Ingredients

• 25g/2 tbsp unsalted (sweet) butter

• 1 small onion, finely chopped

• 1 garlic clove, chopped

• 1 large yellow (bell) pepper, chopped

• 1 large red (bell) pepper, chopped

• 15ml/1 tbsp chopped fresh parsley

• salt and freshly ground black pepper

• 12 shelled scallops

• 150ml/2/3 cup white wine

• 2.5ml/1/2 tsp saffron powder

• 15ml/1 tbsp olive oil

• 25g/2 tbsp unsalted (sweet) butter

• 450g/1 lb fresh tagliarini

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Method:

1. Heat the butter in a frying pan and add the onion and garlic. Cook for 3 minutes and add the peppers and parsley.

2. Season with salt and pepper and stir in the scallops. Cook for 4-5 minutes and stir in the wine and saffron.

3. Bring a large pan of salted water to the boil and stir in the olive oil.

4. Add the tagliarini and cook for 5 minutes until the pasta is tender but still firm. Drain and return to the pan with the butter.

5. Heat and pour in the scallops and saffron sauce. Toss gently and serve.