This is a delicious recipe which uses sage and saffron to bring out the flavours of pumpkin and shellfish. It has been sent to me by Elodie, from Amsterdam who I hope will be regularly contributing recipes.
Pasta with Pumpkin, Sage, Saffron, St. Jacques Scallops and Crayfish.
400 – 500g dried pasta shapes
1/4 small green or orange pumpkin (approximately 250g), seeded, peeled and diced
1 fish stock cube
1 medium onion
4 St. Jacques scallops (Coquilles), finely sliced or diced
10 – 12 Crayfish (Rivierkreeften)
Handful of frozen or fresh peas
1 garlic clove, peeled and sliced, chopped or mashed (depending upon strength preference)
5 sage leaves
2 saffron strands
1/2 cup almond flakes
Tablespoon cream / creme fraiche
Dash of Thai fish sauce (optional)
- Cook diced pumpkin in a little water until soft (approx. 5 minutes), set aside.
- Make a cup of fish stock using the stock cube and boiling water, keep it ready.
- Cook your pasta of choice whilst preparing the sauce as follows.
- Dice onion and fry in a little olive oil until golden.
- Add saffron and garlic to the pan and cook gently.
- Add sage and peas.
- Add the crayfish and a little of the fish stock ( keep the rest so you can add more if required).
- Add a tiny dash of Thai fish sauce, if you happen to have it.
- In a separate pan fry the Coquilles St. Jacques in a little oil, until thoroughly cooked. Try a little piece to make sure the scallops are not under-cooked.
- In the same pan gently fry the almond flakes until light brown. Reserve the almonds separately.
- The minute your pasta is cooked and drained, stir the pumpkin, St. Jacques and cream into your sauce.
- Pour the sauce over the pasta and sprinkle with the almond flakes.
- Add salt and pepper to your own liking.
This is an excellent dish using the seasonal Pumpkin and Sage in a slightly different way!
Bon Appetite !