In a large skillet, heat the olive oil over medium heat.
Add the minced shallot and sauté until translucent.
Stir in the minced garlic and continue cooking for 1 minute.
Pour in the white wine and reduce by half.
Add the seafood and cook until just cooked through (about 3 to 5 minutes).
Stir in the crème fraîche and saffron, then season with salt and pepper.
Simmer over low heat for 5 minutes to allow the flavors to blend.
To Assemble:
Add the drained pasta to the skillet with the sauce.
Toss well to coat the pasta with the sauce.
If the sauce is too thick, add a little of the reserved pasta cooking water to adjust the consistency.
To Serve:
Serve the pasta immediately on warmed plates.
Sprinkle with chopped fresh parsley for the finishing touch.
Optionally, serve with lemon wedges for a tangy note.
Enjoy!
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