Every Day With Rachael Ray

Saffron-Infused Fra Diavolo Sauce and Tagliatelle

SERVES 4

2

1

1 cup chicken stock

A good pinch saffron threads ( 20 to

24 threads)

2 tablespoons EVOO (extra-virgin olive oil)

1 fresh chile pepper, such as red cherry or fresno, finely chopped

4 cloves garlic, chopped or grated

2 shallots, finely chopped

1 tablespoon chopped fresh thyme Salt and pepper A generous splash dry sherry One 28-ounce can italian tomatoes A few leaves basil, torn

1 pound seafood (I use butterflied medium shrimp and small pieces of whitefish or flaked crabmeat)

1 pound egg tagliatelle or other long-cut pasta of choice

Place a large pot of water on to boil for the pasta. Place the chicken stock and saffron in a small pot, bring to a bubble, lower the heat and simmer gently.

Crunchy Pepper-
and-Parm-Crusted
Halibut with Cherry
Tomato-Basil Sauce

SERVES 4

In a large skillet, heat the EVOO, 2 turns of the pan. Add the chile pepper, garlic, shallots and thyme; season with salt and pepper. Cook over medium heat, stirring to soften, for 5 minutes. Stir in the sherry, then add the tomatoes and crush with a masher or spoon. Add the saffron-infused stock and the basil and bring to boil over high heat. Lower the heat to medium and cook until the sauce is reduced, 10 to 12 minutes. Add the seafood, cover the pan and cook the seafood through, 3 to 5 minutes.

Just before you add the seafood to the skillet, salt the pasta water, add the pasta and cook until al dente. Drain the pasta and toss with the sauce to combine. Serve in shallow bowls.

SAUCE
About 2 tablespoons EVOO
(extra-virgin olive oil)
cloves garlic, chopped
large shallot, chopped
pint cherry or grape tomatoes,
halved
A few leaves basil, torn
Salt and pepper
FISH
About ²⁄³ cup cornmeal
¼ cup grated parmigiano-reggiano
cheese
Lots of coarse black pepper
Four 8-ounce halibut fillets
EVOO (extra-virgin olive oil), for frying

Mix the cornmeal with the cheese and black pepper. Add the fish and turn to coat. Heat a thin layer of EVOO in a large skillet over medium-high heat. Add the fish and cook, turning once, until crisp and brown all over, 8 to 10 minutes.