Recipe - Pasta With Saffron Shrimp And Scallops (Mf)

4 tablespoon Butter
4 tablespoon Finely minced shallots
1 lg Carrot, finely minced
1 Stalk celery, finely minced
1 teaspoon Saffron, dissolved in
One half cup Dry white wine
One half cup Heavy cream
1 cup Fish stock or One fourth cup clam
juice, mixed with Three fourths cup
chicken broth
8 ounce Peeled and deveined shrimp,
1 inch pieces
8 ounce Scallops, cut or sliced up
horizontally, foot removed
1 pound Tomatoes, seeded, finely
minced
1 pound Black fettucine
1 cup Thawed frozen petite peas,
warmed in microwave oven

The day before the party, make the base for the pasta seafood topping. Melt
the butter in a skillet. When the foaming subsides, add the shallots,
carrot and celery. Cover and cook over low

heat for 10 to 15 minutes or until very tender and almost dissolved in
butter. (If at any time the vegetables begin to stick to the skillet, add a
tablespoonful of water or wine.)

Uncover the skillet, add the saffron and white wine and boil over high heat
until almost all of the wine has evaporated. Add the fish stock and simmer
for 5 minutes. Season to taste with salt and pepper (do in advance up to
this point.)

Boil the pasta until al dente. While this is cooking, add the heavy cream
to the skillet and simmer again until the sauce is slightly thickened. Add
the shrimp and scallops and simmer just until the seafood is cooked
through. Add the tomatoes and simmer just for a minute to warm them through
without really cooking them. Adjust the seasoning.

Drain the pasta and portion it out among 6 warm pasta bowls. Ladle the
saffron seafood sauce over the top and garnish with warm microwaved peas.

Yield: 6 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights
Reserved

MC Busted by Gail Shermeyer by TVFN Website on April 21, 1997

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6677 Posted to MCRecipe Digest
V1 #608 by 4paws@netrax.net (ShermeyerGail) on May 12, 1997