This recipe is a delightful combination of seafood and noodles, infused with the rich aroma of saffron and white wine. Perfect for a comforting meal, it brings together simple ingredients to create a dish that's both flavorful and satisfying.
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Sauté the seafood with the garlic and parsley.
Add the white wine and let it evaporate.
Add the broth with the saffron and continue cooking until the seafood or fish is fully cooked.
Strain the liquid, then add 2 cups of boiling water.
Cook the noodles in the sauce until tender.
Add the cooked seafood to the noodles, mix everything together, and serve.
Garnish with fresh parsley before serving.
Use high-quality saffron for a richer flavor and aroma.
Do not overcook the seafood to maintain its tenderness.
You can adjust the seasoning to your taste by adding more salt or pepper.
For a thicker sauce, dissolve the cornstarch in a little cold water before adding it to the dish.
Can I use frozen seafood for this recipe?
Yes, you can use frozen seafood, but make sure to thaw it completely and pat it dry before cooking.
What type of noodles should I use?
Long dry noodles like spaghetti or linguine work best for this recipe.
Can I substitute saffron with another spice?
Saffron has a unique flavor, but you can use turmeric as a substitute for color, though the taste will differ.
What kind of broth is recommended?
Seafood or fish broth is ideal for this recipe, but chicken broth can also be used as an alternative.
Can I make this dish ahead of time?
It's best served fresh, but you can prepare the seafood and sauce ahead of time and cook the noodles just before serving.
