Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

A brand new dish from !

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Its been a long time since i've posted, but work has me tight on a leash.
But you read that correctly, SAFFRON linguini; for those who dont know saffron is the worlds most expensive spice. But the taste it gives is worth the price.

You will need:

Saffron 2-4 grams (key ingredient VERY IMPORTANT!)
4 cloves of garlic (minced)
Butter 5 tbls
Oil 4 tbls
Garlic powder 1 tbls
Onion powder 2tbls
Salt 1tbls
Pepper 2tbls
Philadelphia cream cheese 1cup
Parmesean cheese 1 cup
Milk 3 cups
Linguini pasta
Scallops 1/2 pound
Diced tomato 1/2 cup
Fresh spinach 2 cups

Optional:
Shrimp
Mussels
Clams

Step 1:

In a large pot pour the milk on a medium heat. Once warm add 2 tbls of butter, pepper, onion and garlic powder(no salt, the cheese is salty as is), then the cream cheese and parmesean cheese (continue to add cheese until its creamy not thick). Let it sit on a low heat, stir every few minutes. At the same time put your pasta to boil throughout the duration of this process.

Step 2. In a large pan add 3 tbls of butter and the oil on a medium heat. Add the minced garlic and your choice of seafood (i used scallops in this case). Sauté til golden on both sides, add 1 cup of your cream base and bring it til a light boil (add as much as you want; plus your cream base can be used as alfredo)Here's the magic, set the heat low and add your saffron, stir lightly. Once it boils on a low heat add the tomatoes and spinach. Lastly add your linguini. Stir and let it sit for a minute. Serve and enjoy with some delicious garlic bread.