Saffron Pappardelle Recipe

Saffron Pappardelle

From ravenseyes 16 years ago

This is an easy rich and wholesome dinner - without fats - combine this with a salad and a crusty slice of bread and dinner is done!!!

4 threads saffron shopping list
4 sun dried tomatoes (chopped) shopping list
1 tsp thyme (fresh chopped) shopping list
12 shrimp (fresh heads on) shopping list
8 oz baby squid shopping list
8 oz monkfish (skinless fillets)(you can substitute other dense white fish) shopping list
3 tbsp garlic (crushed) shopping list
2 onions (small quatered) shopping list
1 small fennel bulb (trimmed and sliced) shopping list
2/3 cup white wine shopping list
8 oz pappardelle shopping list
2 tbsps parsley (fresh chopped to garnish) shopping list
salt and pepper to taste shopping list

Put the saffron threads, sun dried tomatoes and thyme into a bowl with 1/4 cup boiling hot water. Soak for 30 minutes.
Wash the shrimp and carefully remove and discard the shells, but leave the heads and tails intact. Pull the head from each squid and discard the quill. Cut the tentacles from the head and rinse under cold water. Pull off and discard the outer skin and cut the flesh into 1/4 inch rings. Cut the monkfish into 1" cubes. Set aside.
Put the garlic, onions and fennel into a pan with the wine. Cover and simmer for 5 minutes until tender. Stir occassionally.
Stir in the monkfish and the saffron mixture. Cover and cook 3 more mins, then stir in the shrimp and the squid. Cover and cook gently (do not overcook) for 1- 2 minutes.
Meanwhile, cook the pasta in a large saucepan of boiling, salted water according to the instructions until just under el dente. Drain throughly.
Divide the pasta among four serving dishes and top with the sauce, sprinkle with parsley and serve immediately.

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" It was excellent "
jo_jo_ba ate it and said...
you are a lifesaver, i always need good fatfree ideas
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" It was excellent "
choclytcandy ate it and said...
I'll add this recipe to my arsenal for 2009--maybe I'll start to win the battle of the bulge ;-}
Was this review helpful? Yes Flag
trackwidow 16 years ago
This sounds wonderful! I'm sure some bread would be great with it to help soak up all of the wonderful sauce.
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ravenseyes Belcamp, USA 21017

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Reviewed by 3 people

I'll add this recipe to my arsenal for 2009--maybe I'll start to win the battle of the bulge ;-}

choclytcandy in Dallas loved it
you are a lifesaver, i always need good fatfree ideas

jo_jo_ba in Oshawa loved it