Fettuccine, capesanti, pancetta e panna allo zafferano

Fettuccine with scallops, pancetta and saffron cream

Ingredients

500 gr of fettuccine all' uovo 750 gr of scallops, roe removed

150 gr of lean pancetta diced

1 large garlic clove, finely chopped 350 ml of cooking cream

Saffron Extra virgin olive oil

a little butter

1/2 glass white wine

Salt

Freshly ground black pepper A bunch flat parsley, chopped

Soak the saffron in the white wine. Add a little oil and butter to a frying pan, once hot but not smokey add the scallops and sear on both sides for one minute, remove and leave aside.

Add the pancetta and saute for a few minutes add the garlic and saute for a minute or two add the white wine with saffron and let evaporate.

Bring a pot with salted water to boil and cook the fettuccine al dente. Whist the pasta is cooking add the cream, season with salt and pepper and return the scallops to creamy sauce.

Drain the pasta and toss with the cream and chopped parsley, check seasoning and serve with a drizzle of extra virgin olive oil