Fettuccine with Fresh Tuna and Saffron Cream

Name: Fettuccine with Fresh Tuna and Saffron Cream (Fettuccine al Tonno e Panna allo Zafferrano)
Total time: 25 min
Yield: Serves 4 People
Cuisine: Italy
Ingredients: 2 tablespoons butter; ½ teaspoon saffron strands, chopped fine; Fettuccine made with 3 eggs and 2 ¼ cups flour; 1 tablespoon flat leaf Italian parsley, chopped fine; 1 cup heavy cream; Freshly ground pepper; 8 ounces fresh tuna, cut into ½” chunks; ½ teaspoon garlic, chopped fine; Salt

Fettuccine al Tonno e Panna allo Zafferrano

Preparation info

Serves
4
People

Difficulty
Easy
Ready in
25 min

Appears in

The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

About

When cooking with fresh tuna bear in mind that it will dry out if it is overcooked. Sear it very briefly since it will continue to cook while the cream is reducing.

Ingredients

2 tablespoons butter
½ teaspoon garlic, chopped fine
8 o

Europe
Italy
Fish course
Pescatarian
Mediterranean
Pasta

Method

Fill a pot for the pasta with about 6 quarts of water, cover, and place over high heat.
Put the butter and the garlic in a 12-inch skillet and place over medium high heat. Whe