1 pound farfalle pasta
1 cup heavy cream
One 3-inch piece lemon peel
1/4 teaspoon saffron
2 tablespoons butter
1 tablespoon extra virgin olive oil (EVOO)
1 shallot, finely chopped
2 cloves garlic, finely chopped
6-8 ounces lump crabmeat, picked through for shells
16-20 shrimp, deveined and tails removed
1/2 cup dry white wine or chicken stock
2 pinches cayenne pepper
1 teaspoon turmeric
1/4 cup flat leaf parsley, coarsely chopped
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente; drain.
In a small saucepan, bring the cream, lemon peel and saffron to a low boil over medium-low heat. Turn off the heat and let the saffron steep for 10 minutes.
In a large skillet, heat the butter and EVOO, one turn of the pan, over medium heat. Stir in the shallot and garlic for 1 minute, then add the crabmeat and shrimp; season with salt and pepper. Cook until the shrimp are pink and just firm, 3-4 minutes. Stir in the wine.
Discard the lemon from the cream and pour over the seafood. Stir in the cayenne and turmeric. Add the pasta and toss. Top with the parsley.