Tagliatelle with saffron in a stew of molluscs and crustaceans

250 g Tagliatelle with saffron “Aldo's Pasta”

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  • 200 g scampi bisque
  • 50 g extra virgin olive oil
  • 5 g matured minced garlic
  • 500 g clams
  • 500 g Portonovo mussels (or mussels)
  • 8 pcs Sicilian red prawns
  • 4 pcs fresh medium sized prawns
  • 80g white wine
  • 50 g datterini tomatoes (dehydrated)
  • 20 g white bread crumbs (toasted)
  • 10 g basil leaves






15 Minutes


4 Guests


Reduce the prawn bisque to concentrate the flavours. Let the clams and mussels open separately in a pan with poached garlic and a little white wine. Discard the shells and filter their water to remove any sand. Heat the oil in a pan, add the matured garlic and gently fry it. Add the clams and mussels with their cooking water. Bring to the boil and add the dehydrated tomato. Cook for a couple of minutes and then add the reduced bisque. Add the cleaned whole scampi and the red prawn tails. Deglaze with the wine and bring to the boil. Cook the tagliatelle in plenty of salted water, taking care to mix the pasta only when it starts boiling again. Cook for 4 minutes and drain. Dip them into the sauce, adding a little cooking water if necessary. Complete with the toasted bread and the chopped basil.

Put the noodles into individual plates. Complete with the prawn tails and sautéed scampi.

Chef Giorgio Nardelli

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