Seafood Penne with Saffron Oil

Ingredients
  • 1 ½ tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 tsp minced garlic
  • 2/3 cup dry white wine
  • 1 cup whipping cream
  • 1 tbsp Pernod (optional)
  • Salt and white pepper
  • ½ lb medium shrimp
  • ½ lb sea scallops
  • 1 cup peeled, seeded and chopped basil
  • 1 lb penne
  • ½ tbsp Saffron Oil (optional, see recipe below)
  • 1 large pinch saffron threads
  • 1 tsp hot water
  • ¼ cup extra virgin olive oil
  • ¼ cup safflower oil

Instructions for Seafood Penne:

Heat olive oil in large skillet over medium-high heat, add onion and garlic, and cook for 5 minutes. Stir in wine and reduce by half. Add cream and Pernod, bring to a simmer. Season with salt and white pepper. Add shrimp and scallops and return to simmer; cook for 3 minutes. Stir in tomatoes and basil and cook for 1 minute more. Remove from heat and cover to keep warm. Cook penne until al dente. To serve, drain pasta and return to pot. Add sauce and toss to coat. Divide among plates, drizzle with Saffron Oil and serve.

Instructions Saffron Oil:

In small jar with a lid, crush saffron with the back of a spoon, stir in hot water and let sit for 10 minutes. In a small saucepan, heat olive and safflower oils over low heat until hot. Pour oil over saffron in jar. Cover jar, shake and set aside to infuse for at least one day before using.