Comments on: saffron pasta with pancetta, shrimp and snapper

By: queens

queens — Fri, 16 Jul 2010 11:58:32 +0000

I love saffron and pasta.

By: we are never full

we are never full — Tue, 26 May 2009 23:20:33 +0000

nice… real nice. i always love mixing the meat w/ the fish. this looks friggin great. i love saffron and pasta and never really considered smashing the two together – except in fideua.

By: claudia (cook eat FRET)

claudia (cook eat FRET) — Sun, 24 May 2009 18:15:20 +0000

thanks all – this was pretty smashing…

pasta is my life

By: Donald

Donald — Sat, 23 May 2009 20:55:28 +0000

These “throw-together” type of dishes are the best IMHO.

This is like one big plate of lovely!

By: Heidi Robb

Heidi Robb — Fri, 22 May 2009 22:44:34 +0000

Oh, delicious.

Next time you are cooking for me.

By: kristie

kristie — Thu, 21 May 2009 20:04:07 +0000

Saffron pasta is absolutely gorgeous. Just don’t tell your guests that the shrimp are “leftover cat treats.”

By: Rachel (S[d]OC)

Rachel (S[d]OC) — Thu, 21 May 2009 18:37:54 +0000

Wow. You make THAT on the fly? I want to have your kitchen. I never have things like saffron pasta (great idea) on the shelf or pancetta in the freezer. I must remedy.

By: JUNE BUG

JUNE BUG — Thu, 21 May 2009 14:03:38 +0000

Oh saffron and pasta and seafood how i love thee. Now just add some cream and I love thee A LOT more. Not that this doesn’t sound wonderful because it totally does. But cream……. mmmmm…….

By: SpinachTiger

SpinachTiger — Thu, 21 May 2009 13:56:31 +0000

My most favorite stress free and successful meals are the “thrown together” with what’s on hand. This is how we should all eat. It brings out creativity. Saffron pasta anytime, anyplace, especially with seafood.

By: katiek @kitchensidecar

katiek @kitchensidecar — Thu, 21 May 2009 07:41:46 +0000

I like dishes on the fly. The urgency makes for great invention. The saffron and seafood seem to make sense. Applause for flavor profile!

By: Samantha

Samantha — Wed, 20 May 2009 19:34:24 +0000

Another great pasta dish! Keep them coming, ok? I am a huge saffron devotee! (Is that spelled right?)

By: Heather

Heather — Wed, 20 May 2009 15:29:10 +0000

One of our favorite fancy-casual places does a pasta with saffron cream and mussels that is to DIE for. This just reminded me of it. Yum.

By: The Italian Dish

The Italian Dish — Wed, 20 May 2009 11:27:27 +0000

Sometimes, this is just the best way to cook. . .

By: Marco in Italia

Marco in Italia — Wed, 20 May 2009 05:06:23 +0000

Such a nice pasta! I would love to eat this one and it is very early morning for me but still i would be happy to get my fork.

By: democommie

democommie — Wed, 20 May 2009 01:52:07 +0000

Boy, that looks a lot better than what’s in my freezer at the moment–damn, I thought I finished off the last of the skwerl a while back! Unfortunately the only thing that was in there that was immediately usable was the 375ml bottle of Chopin Millenium. Since I have a blood draw at 8:45 tomorrow morning I went with an avocaodo, tomato, roasted chicken and romaine salad.

I went to the store to buy some saffron on Sunday. I came home empty handed because it was $20 for .036 oz. , 1 gram. That works out to around $9K/lb. I’ll get some the next time I’m in Syracuse at one of the ethnic grocers.

My neighbor asked me to give him a hand with something the other day and I spent all of an hour straightening up a gate post that a snowplow had knocked out of line and putting a panel in what used to be a pass through window. He wanted to pay me, I told him he could buy me a couple of beers and a burger. Tonight he and his wife came over with two 12 packs of Magic Hat, a rib eye and a filet. I told him he should have just paid me–it would have been cheaper! Now I’m going to have to find some time to drink!

By: lo

lo — Tue, 19 May 2009 22:14:35 +0000

… but, Claudia, it’s just lovely! I’m a huge fan of saffron, so maybe that’s the draw… but I’m also a huge fan of using what’s there.

We could survive on our pantry and freezer foods alone for weeks and weeks. So, you’ve got my compassion there. We really need to consider downsizing to make room for the summer harvest… I should probably take your lead and start using some things UP.

By: Melissa

Melissa — Tue, 19 May 2009 20:59:24 +0000

I just bought saffron for the first time last week and refrained from using it that evening. I want to try it first in a pasta methinks…

By: cookiecrumb

cookiecrumb — Tue, 19 May 2009 19:14:26 +0000

That’s food. And that’s beautiful.

By: goodfoodmatters

goodfoodmatters — Tue, 19 May 2009 18:38:48 +0000

“I’m just mad about saffron….

By: Peter

Peter — Tue, 19 May 2009 10:30:56 +0000

Now here’s a decadent dinner…saffron…most expensive spice, perhaps?

Shredding some snapper sounds like a good way to dress some pasta or…use up leftover fish.

By: Peter

Peter — Mon, 18 May 2009 23:56:11 +0000

I LOVE saffron pasta- every time I’m on Houston St. I try to stop in Raffetto’s and get some of theirs.

It’s like paella, but easier, and no less tasty…

By: rebekka

rebekka — Mon, 18 May 2009 23:54:50 +0000

Brilliant!

By: lisaiscooking

lisaiscooking — Mon, 18 May 2009 21:29:20 +0000

I think I’m in the more is more camp when it comes to saffron. Love it!

By: krysta

krysta — Mon, 18 May 2009 16:24:38 +0000

i love throw together dishes, they are my favorite, no recipes and no rules. i love the color of that pasta.

By: maris

maris — Mon, 18 May 2009 16:22:07 +0000

I love the bright, cheerful color of this dish!