Tagliatelle with Saffron Seafood and Cream
Ingredients
- A good pinch saffron
- 1 glass white wine
- Olive oil
- 1 large garlic clove, finely chopped
- 1 pound dried tagliatelle
- 1 1/2 pounds (680 grams) mixed seafood (red mullet, scallops, clams, debearded mussels, squid)
- 1/2 pint double cream (heavy cream)
- Salt and freshly ground black pepper
- A bunch flat parsley, chopped
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