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Ingredients

• 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

Description

Serious Eats