Linguine With Scallops And Snow Peas In A Saffron Sauce Recipe

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1/2 pound snow peas

1 to 2 sticks cold butter, cut into pieces

Fresh lemon juice

1 to 2 tablespoons heavy cream

1/2 pound squid ink linguine

Salt and white pepper to taste

1/2 cup finely minced shallots

1/2 cup dry white wine

1/2 pound sea scallops

1 pinch saffron threads

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