Total Time: 30 minutes, Prep Time: 15 minutes, Cook Time: 15 minutes
1/2 lb. Pappardelle’s Spanish Saffron Trenette
1/4 lb. sea scallops
1/4 lb. shrimp, cleaned & deveined
1 tablespoon Bella Sol California Extra Virgin Olive Oil
1 clove garlic, minced
1/4 cup dry white wine
1/2 cup fish stock (or clam juice)
1 cup crushed tomatoes (1/2 14-oz. can)
1/2 cup carrots, peeled & sliced
1/3 cup red bell pepper, diced
3 saffron strands
1/2 - 1/4 cup pasta water
1/4 cup peas
1/8 teaspoon fresh lemon zest
1. In a skillet, heat olive oil over medium heat. Add garlic and cook for one minute. Add white wine, fish stock, crushed tomatoes, carrots, bell pepper, and saffron. Cover skillet and simmer for 6-7 minutes, or until carrots are tender.
2. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, about 8-10 minutes. Drain, reserving 1/2-1/4 cup pasta water, and transfer pasta to a paella serving dish.
3. Add scallops and shrimp to the sauce and cook for 3 minutes, or until shrimp turns pink. Add peas and pasta water and stir to incorporate. Ladle sauce over pasta and serve immediately. Enjoy!