1. Combine the hot water and saffron in a small bowl or cup. Cook Fettuccine according to directions and drain.
  2. Heat olive oil in a pan and cook the tomato paste for a minute. Add saffron and wine; continue cooking until liquid is reduced by half. Add Napolitana sauce, cream and seafood; gently heat through until seafood is cooked, about 10 minutes.
  3. Toss sauce through Fettuccine, serve with freshly chopped parsley and ground black pepper sprinkled on top.

Product Options

Find similar recipes in