Creamy seafood and saffron tagliatelle recipe

Indulge yourself with some luxurious pasta - it's the seafood and the hint of saffron that gives it the edge.

Serves 4

Ready in 15 minutes

• Large pinch saffron threads
• 150ml dry white wine
• 500ml carton half-fat crème fraîche
• 250g packet cooked mixed seafood (prawns, squid, scallops and mussels)
• 500g egg tagliatelle or pappardelle
• Small handful flatleaf parsley, chopped

How to make creamy seafood and saffron tagliatelle

1. Put a large pan of water on to boil. Put the saffron into a small cup, pour over 2 tablespoons of hot water and set aside.

2. Pour the wine into a large frying pan, bring to the boil and reduce by two-thirds. Stir in the crème fraîche and saffron liquid, reduce the heat and simmer for 5 minutes until thickened slightly. Add the seafood and cook for 2-3 minutes to heat through.

3. Meanwhile, cook the pasta according to packet instructions. Drain well and return to the pan. Stir in the creamy seafood sauce and parsley, season to taste, then toss well. Divide between 4 shallow bowls and serve.

© delicious. magazine

It's simply got to be white Burgundy with this creamy seafood dish.