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  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.

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