San Remo Fettuccine with Seafood Sauce


1 pack of San Remo Egg Fettuccine
1 pinch saffron
250g San Remo Traditional Napolitana Sauce
1/2 cup cream
1 tbsp hot water
Flatleaf parsley, chopped
2 cups fresh seafood
1/3 cup white wine (we recommend: 2019 Seppeltsfield Barossa Vermentino)
1 tbsp tomato paste
Ground black pepper
1 tbsp olive oil


Combine the hot water and saffron in a small bowl or cup. Cook fettuccine as per packet directions and drain.

Heat olive oil in a pan and cook the tomato paste for a minute. add saffron and white wine (we used a deliciously crisp 2019 Seppeltsfield Barossa Vermentino); continue cooking until liquid is reduced by half. Add Napolitana sauce, cream and seafood. Gently heat through until seafood is cooked – about 10 minutes.

Add fettuccine to pan and toss through with the sauce. Serve with chopped parsley and ground black pepper.

Keen to try this recipe at home? Download and print it here!