Step 1: Add saffron threads to ½ cup of wine and set asside. Place a large pot of salted water to boil.

Step 2: Season seafood with salt. Over a medium-high heat add olive oil and 2 tablespoons of unsalted butter to a saute skillet large enough to accommodate all of the ingredients. When the oil and butter are hot, add the seafood. Saute until not quite fully cooked, about 3 or 4 minutes. Remove seafood and set aside.

Step 3: Deglaze the pan with remaining ½ cup of wine, lower heat to medium and scrape up browned bits from the bottom of the skilled. Add remaining butter and when melted add shallots and garlic. Season with salt and pepper and saute until soft and fragrant, about 2 to 3 minutes.

Step 4: Add wine with saffron threads and reduce by about a third. Stir cream into skillet, lower heat and add seafood back to the skillet. Cook for about 2 minutes.

Step 5: While seafood is cooking, add fresh linguini to pot of salted water, cook according to package instructions (should be about 2 minutes). When pasta is done, drain and add to the seafood in the skillet.

Ingredients:

Step 6: Add parsley and toss, gradually add ½ cup of parmesan. If necessary, thin the sauce with a little pasta water. Transfer to a warmed pasta serving dish and garnish with a few trefoils of parsley leaves.