• Carole J Martin

Maison Pebe Seafood Pappardelle with Saffron Broth

Updated: Oct 17, 2019

Maison Pebe Seafood Pappardelle with Saffron Broth

Serves 4

400g of Fresh (or dried pappardelle) cooked al dente

400g cleaned Clams

400g Cleaned and de-bearded Mussels

8 large scallops sliced into 3 rounds each

2 tablespoons mild olive oil

5 chopped fine shallots

2 Cloves garlic crushed

Salt & pepper

500ml Fish stock

Pinch of good quality saffron

1 bay leaf

2 large tablespoons of soft full fat cream cheese

Small bunch of parsley

1 Chilli (heat depending on preference)


Place a large pan of salted water on to boil ready for the pasta

Place the oil, shallots, garlic, salt & pepper, bay leaf in a large deep pan and cook until soft but avoid getting any colour on them. Add the saffron.

Add the saffron to the fish stock and pour into the pan with the onion and garlic, add the cream cheese and place the lid on. Cook for 4 -5 minutes or until the shells have all opened, removing any that remain closed.

While the mussels and clams are steaming - remove the coral from the scallops and slice into 3 rounds put a large knob of butter in a pan and lightly sear the scallops.

After the seafood had been in the pan for about 2-3 minutes then it is time for the past to go in the pan of salted boiling water (for dried pasta, read the instructions on the packet as it can vary greatly)

Drain the pasta and place a serving in each bowl, evenly distribute the seafood mix adding the scallops and pour the remaining broth onto each dish.

Sprinkle with fresh chopped chilli and the parsley and serve with chunks of sour dough bread and butter.


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