Sandra Djohan


French In A Flash: Bouillabaisse Pasta

1 pound tagliatelle

1 1/2 tablespoons olive oil

3 cloves garlic, chopped

1 large shallot, finely diced

1/2 small fennel, thinly sliced

1 15-ounce can of cherry tomatoes, drained (substitute with 1 can petite-diced tomatoes, drained)

3/4 pound grams Poularde clams, or other small clams

1 pound mussels

2/3 pound large shrimp, peeled and deveined

3 ounces crab meat

3/4 cup dry white wine

3/4 cup fish stock

2 pinches (0.3 grams) saffron threads

1 tablespoon butter, cold


  • Cook the pasta in a large pot of boiling salted water just until al dente. It will cook more in the bouillabaisse broth, so you want to be sure not to overcook it. Drain..
  • While the pasta cooks, make the bouillabaisse sauce. In a high-sided sautĂ© pan, heat the olive oil over medium heat. Add the garlic, shallots, and fennel, and reduce the heat to medium-low. Season with salt and pepper, and sweat for 7 minutes until the vegetables are translucent, but uncolored..
  • Add the drained cherry tomatoes and the wine. Raise the heat to medium, and simmer the wine until it reduces slightly, about 3 to 4 minutes. .
  • Add the fish stock and the saffron threads. Bring to a simmer. Then add the clams, mussels, and shrimp. Season with salt and pepper, cover, and allow to steam until the clams and mussels open—about 5 minutes..
  • Shake the cold butter into the hot sauce. Add in the drained pasta. Raise the heat to medium-high, and cook so that the pasta absorbs some of the broth, and finishes cooking–about 2 minutes. Serve immediately..
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