Saffron scallop linguine

One of the great things about pasta is that you only need a few ingredients to make a great meal. This pasta celebrates our love for seafood, with a crab-based cream sauce and scallop topping. Don't forget the garlic bread!

Ingredients (serves 2)

• 8 oz linguine pasta

• 0.75 lbs scallops (Either diver or bay scallops will work)

• 1 tbsp olive oil

• 1 tbsp butter

• 1/4 cup white wine

• 1/2 cup heavy cream

• 2 tbsp crab paste

• 1/2 tsp garlic powder

• 1/4 tsp ground white pepper

• 1 tsp saffron

Kitchen Tools

• Large pot

• Strainer

• Large pan

Instructions

1. In a large pot, boil water. (PRO TIP: put a little bit of olive oil in the water to prevent the noodles from sticking together). Cook your pasta according to its instructions. Reserve 1/4 cup of pasta water (and set it aside). Strain the pasta and set aside.

2. Heat a large pan over high heat. Once the pan is hot, add the olive oil and scallops. Let the scallops cook for 5-6 minutes, until opaque and slightly browned, tossing occasionally. Add 1 tbsp of butter to the center of the pan while the second side is cooking. Remove scallops from pan and set aside.

3. Reduce the heat to medium high. De-glaze the pan with the white wine, using a whisk to scrape off the sides. Let cook for 2 minutes.

4. Add the crab paste to the pan and whisk for 1 minute. Add heavy cream, 1/4 cup of pasta water, garlic powder, and white pepper, and whisk for 3 minutes. Reduce the pan heat to low. Add the saffron.

5. Add the strained pasta to the pan, tossing to coat the noodles in the sauce. Let cook for 1-2 minutes.

6. Plate the pasta and scallops. Be sure to serve with some bread to soak up any leftover sauce!