Directions:
- Bring a large pot of salted water to a boil.
- In a small saucepan, bring the wine to a simmer. Remove from the heat and add the saffron. Set aside. In a medium stockpot, heat the oil over medium-high heat. Add the onion and red pepper flakes, and cook, stirring for 2 minutes. Add the garlic, and cook, stirring, for 30 seconds. Add the fish stock and saffron-wine mixture and bring a boil. Add mussels, cover, and cook for 1 minute. Add the shrimp, cover and simmer until the mussels open.
- Add the linguine to the boiling water and cook until al dente, 8 to 10 minutes. Drain, reserving 1/4 cup of the cooking liquid. Return the pasta, cooking liquid and 1 cup of the shellfish-saffron broth to the pot, and toss to coat.
- Divide the linguine, shrimp, and mussels among 6 pasta bowls. Garnish with the chopped parsley, sprinkle with the cheese, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 666.07 Kcal (2789 kJ) | ||
| Calories from fat | 275.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.6g | 47% | |
|---|---|---|---|
| Cholesterol | 70.91mg | 24% | |
| Sodium | 1132.67mg | 47% | |
| Potassium | 417.04mg | 9% | |
| Total Carbs | 74.45g | 25% | |
| Sugars | 1.76g | 7% | |
| Dietary Fiber | 5.5g | 22% | |
| Protein | 27.9g | 56% | |
| Vitamin C | 9.8mg | 16% | |
| Iron | 4.8mg | 27% | |
| Calcium | 144.6mg | 14% | |
| Amount Per 100 g | |||
| Calories | 194.69 Kcal (815 kJ) | ||
| Calories from fat | 80.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.94g | 47% | |
|---|---|---|---|
| Cholesterol | 20.73mg | 24% | |
| Sodium | 331.07mg | 47% | |
| Potassium | 121.9mg | 9% | |
| Total Carbs | 21.76g | 25% | |
| Sugars | 0.52g | 7% | |
| Dietary Fiber | 1.61g | 22% | |
| Protein | 8.15g | 56% | |
| Vitamin C | 2.9mg | 16% | |
| Iron | 1.4mg | 27% | |
| Calcium | 42.3mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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