PUBLISHED : Friday, 25 February, 2000, 12:00am
UPDATED : Friday, 25 February, 2000, 12:00am

This seafood pasta is so rich it's decadent. Use whichever type of shellfish you like: all mussels or clams, a combination of both, or for something really indulgent, a lobster, cut in chunks.

If you want to make this easier to eat, remove the mussels and clams from their shells before serving.

Linguine with Seafood 800 grams mussels or clams (or one lobster, tail cut in chunks, the claws cracked and the body cleaned of inedible bits and cut into pieces) 2 tblspn olive oil 2 shallots, chopped 2 cloves garlic, minced A pinch of saffron threads (or powdered saffron) .75 cup dry white wine 2 cups heavy cream Parsley or chervil, chopped Linguine pasta, cooked Salt and pepper to taste Thoroughly rinse the shellfish. Soak the saffron threads (or powdered saffron) in 2 tablespoons hot water.

In a large pan, saute the shallots and garlic in olive oil. Add the shellfish, cover and cook until they open (the shell of the lobster will turn bright red when cooked). Remove the shellfish from the pan, but leave in the liquid, shallots and garlic. Stir in the white wine, heavy cream and saffron.

Cook over medium heat until the sauce is reduced - it should coat the back of a wooden spoon. Stir in the shellfish and simmer briefly, to re-heat.

Season to taste, sprinkle with chopped parsley and serve immediately over hot cooked linguine.