Linguine With Scallops & Saffron

We flavored the creamy sauce with orange peel and saffron threads.

  • 1 package (16 ounces) linguine or spaghetti
  • salt
  • 3 medium leeks (about 1 pound)
  • 2 tablespoons margarine or butter
  • 1/4 teaspoon coarsely ground black pepper
  • 1/2 teaspoon grated orange peel large pinch saffron threads, crumbled
  • 1/4 cup dry white wine
  • 1 pound sea scallops, rinsed and each cut horizontally in half
  • 1 bottle (8 ounces) clam juice
  • 1/4 cup heavy or whipping cream
  • 1/2 cup loosely packed fresh parsley leaves

1. In large saucepot, prepare pasta in boiling salted water as label directs.

2. Meanwhile, cut off roots and tough green tops from leeks. Cut each leek lengthwise in half, then crosswise into 1/2-inch-wide slices. Rinse leeks in large bowl of cold water to remove sand; drain well.

3. In 12-inch skillet, melt margarine or butter over medium heat. Add leeks, pepper, and 3/4 teaspoon salt, and cook until leeks are soft, about 8 minutes, stirring frequently. Add orange peel and saffron and cook 2 minutes, stirring. Add wine; cook 1 minute longer. Increase heat to medium-high; add clam juice; heat to boiling. Add scallops and cook 3 to 4 minutes until opaque. Stir in cream and heat through.

4. Drain pasta; return to saucepot. Add leek mixture; toss well. Sprinkle with parsley leaves just before serving.

Each serving: About 440 calories, 24 g protein, 66 g carbohydrate, 9 g total fat (3 g saturated), 40 mg cholesterol, 635 mg sodium.

Servings per Recipe: 6

Speedy Spring Pastas

Photograph by Ann Stratton



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