Saffron Crayfish Tagliatelle Pasta

Ingredients

Pasta Ingredients

Half a pack of tagliatelle pasta cooked, drained and set aside. Keeping aside 1/4 cup of the pasta water.

Crayfish & Mussel Ingredients

Sauce Ingredients

1 1/2 cups fresh cream (375ml)
1/4 tsp crushed saffron or according to your taste (remember it depends on the type of saffron you use some have a strong taste some don’t. I with try with a smaller amount and increase as cooking according to your taste)
2 to 3 tbsp cream cheese
1/4 cup white wine or fish stock
1/2 a onion chopped
Freshly chopped coriander or parsley
2 to 3 crushed garlic
Crushed green chillies
Salt and pepper
1 1/2 tbsp parmesan cheese
Olive oil
1 tbsp chopped spring onion

Marinate all your crayfish and mussels’ ingredients into one bowl except your olive oil and butter. Add your olive oil and butter to your pan on medium heat, once butter has melted add your crayfish and mussels sauté for 3 to 4 minutes. Remove crayfish and mussels adding to a plate setting aside. You can decide if you want to cut your crayfish meat smaller.
In the same pan add olive oil, onions, garlic, crushed green chillies and spring onions on medium heat sautéing for a minute or two.
Pour in your fresh cream whisking as you pour.
Add your crushed saffron, cream cheese, wine, and parmesan cheese whisking until sauce reduces a little but thickens slightly (this isn’t a thick sauce) for about 3minutes.
Place your crayfish meat and mussels into the sauce, seasoning with salt, pepper and chopped coriander or parsley. Coating the crayfish and mussels with the sauce for a minute.
Now toss in your cooked pasta and 1/4 cup of the pasta water folding the pasta into the sauce mixture on low heat for a minute or two. Remove from heat seasoning with more pepper, parmesan and freshly chopped coriander.