1 sachet or pinch of saffron; dissolved in ¼ cup hot water
¼ cup dry white wine
1 tablespoon fresh parsley, chopped
1 clove garlic, chopped finely
¼ cup olive oil
salt and pepper to taste
In an extra large skillet, heat the olive oil over medium heat. Add the onion and garlic, and cook until fragrant for about 1 minute. Add the green and red peppers and simmer for about 10 minutes. Add the tomatoes and squid (with the tentacles), and continue cooking for another 10 minutes. Add the clams, mussels, shrimp, wine and saffron-water mixture. Season with salt and pepper. Cover with lid, reduce the heat, and cook slowly for 10-12 minutes. Discard anyunopened mussels or clams. Meanwhile, bring a large pot of saltedwater to a boil. Add the tagliatelle pasta and cook until al dente (tender but firm to the bite). Drain the pasta and put it in a warm serving dish. Add the sauce and toss gently to incorporate. Serve at once and top it with a sprinkling of parsley.