Seared Seafood Pasta with Basil Saffron Cream and Prosciutto Flakes
Seared seafood swimming in a saffron cream on a swirl of pasta.
|Serves:||4 as a main course, 6 as an entrée|
|Preparation Time:||20 minutes|
|Cooking time:||15 minutes|
- 100g thin slices prosciutto
- 50g butter
- 4 cloves garlic, crushed
- 1 1/2 cups riesling or chardonnay wine
- 1 1/2 cups thickened cream
- pinch saffron threads*
- sea salt and freshly ground black pepper, to taste
- 500g fettuccine or angelhair pasta
- 750g good quality marinara mix (prawns, fish, calamari, scallops)
- 1 bunch basil
Dry fry prosciutto in a frypan until golden. Allow to cool and break into flakes. Melt half the butter in the pan and sauté garlic until just golden, add wine and reduce by half. Add cream and saffron and simmer for 5-10 minutes until thickened. Season to taste.
Just prior to serving, cook pasta in a pot of boiling water until al dente, drain and keep warm. Melt remaining butter in a sauté pan and sear seafood until just cooked. Stir in pasta and Saffron Cream until heated through and stir in 1/2 cup basil leaves. Portion pasta into the centre of each plate. Garnish with prosciutto flakes and extra basil leaves.
*If saffron is unavailable, use 1/2 teaspoon ground turmeric and sauté it with the garlic.