Shrimp and Clams with Fettuccine in Saffron Cream Sauce

Easy and decadent, this seafood pasta brings the briny flavor of clams, the sweetness of shrimp and the heady aroma of saffron together with a rich and buttery cream sauce.

Recipe by Catherine Neville

Yield 6 to 8 servings

  • 16 live clams, scrubbed

  • pinch saffron

  • 1 cup white wine

  • 1 box fettuccine

  • sea salt

  • 2 Tbsp butter

  • 2 Tbsp olive oil

  • 2 shallots, minced

  • 4 cloves garlic, minced

  • 1 lbs large shrimp, peeled and deveined

  • handful cherry tomatoes (10 to 12), sliced in half

  • pinch red pepper flakes (or season to taste)

  • freshly ground black pepper

  • 1½ cups heavy cream

  • handful chopped parsley

  • Parmigiano-Reggiano to serve

| Preparation | Place the clams in a bowl with enough cold water to cover. Set aside until ready to cook. Mix the saffron into the wine and set aside to steep. Meanwhile, cook the pasta in well-salted water until al dente.

In a large saucepan melt butter and oil together. Add shallots and saute until just beginning to become translucent. Add garlic and stir until fragrant and then add shrimp, season with salt. Deglaze the pan with wine and stir in tomato, then red pepper and black pepper to taste. Allow the wine to reduce just a bit. Drain the clams and add them to the pan, then cover tightly. Cook until the clams open, about 4 minutes. Remove any unopened clams and discard.

Reduce heat to low and pour cream into the pan, stirring to combine, then add the drained pasta, tossing to coat with the sauce. Sprinkle with parsley and freshly grated Parmigiano-Reggiano and serve.

Catherine Neville