Cook pasta according to package instructions. Set aside. In a skillet, heat butter and brown garlic and leek for 2 minutes. Add lemon juice, wine and saffron. Reduce by a third.
Add seafood and cook 2-3 minutes, reducing again by a third. Add cream and simmer 5-6 minutes to thicken. Season to taste. Pour seafood sauce over pasta and sprinkle with freshly grated Parmesan, parsley and lemon zest.
These dry wines are characterised by their intense spice, toast, or exotic fruit aromas. They leave a full-bodied texture on the palate and are well-balanced.
Product categories: white wine, Champagne and sparkling wine.
© Société des alcools du Québec, 2007
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