Jamie Oliver’s Saffron Seafood Tagliatelle

I am a big fan of Jamie Oliver, because his recipes are for everyday people, with ingredients you can get from the average supermarkets.

 

Saffron Seafood Pasta - Jamie Oliver Recipe

 

And one of my favourites of his recipes, is the Saffron Seafood Tagliatelle from one of his earlier books: Return of the Naked Chef (available from the Forking Book Store).

 

And it’s super easy. Here’s a summary of what to do:

 

Soak a handful of saffron in a glass of white wine for a few hours. The colour of the wine should turn a deep crimson red to give the eventual colour of the dish.

 

This is what your glass of white wine should look after you have soaked saffron in it for a few hours.
This is what your glass of white wine should look after you have soaked saffron in it for a few hours.

 

Of the many times I’ve made this dish, the most important lesson I learned is to get chunky seafood. These can be bought frozen, or fresh from the markets. The best effort I made had included clams or shelled muscle, because I think the shells actually add to the flavour in the end.

 

The ingredients needed for the Saffron Seafood Tagliatelle
The ingredients needed for the Saffron Seafood Tagliatelle

 

Chop up some garlic, fry in a knob of butter and cook the seafood to half done. Pour in the saffron white wine, boil, add in about 250ml of double cream and let simmer.

 

Meanwhile, cook up some tagliatelle until al dante, drain and mix into the simmering sauce.

 

Simmering the pasta dish

 

Serve with sprinkles of either dill, parsley or fennel tops. Bon appetit!

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