Mini macaroni in scallops, leek and saffron sauce

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Serves: 4

By cucinareitalia



  • 5 tbsp olive oil

  • 1 leek

  • 8 scallops

  • 1 bunch saffron

  • 250ml white wine

  • 400g macaroni


  1. Chop the leek finely and stir fry it in a pan with 3 tbsp of olive oil until soft.
  2. Add the white wine and the saffron, salt and pepper and stir it well. In the end add the chopped scallops. Cook for 5 minutes.
  3. Meanwhile, cook the pasta al dente in salty water and when cooked, drain it and add it to the sauce adding 2 tbsp of olive oil. Stir it well on a source of heat for a minute and serve.

Additional Information

  • Pasta

  • Shellfish

  • Fish

  • Low fat

  • Dairy Free

  • Nut Free

  • Egg Free

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  • cucinareitalia 26/01/12 22:00

    A nice combination of flavours. A great idea for a dinner party.