In a large pot of salted boiling water, cook the linguine according to package instructions until al dente. Drain and set aside, reserving some pasta water.

Preparing Sauce

Make Lemon Saffron Cream

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add heavy cream, lemon juice, and saffron. Cook for 5-7 minutes until slightly thickened. Season with salt and black pepper.

Cook Seafood

Add shrimp and scallops to the sauce, cooking until shrimp are pink and scallops are opaque, about 4-5 minutes.

Making Herb Pistou

Blend Herb Pistou

In a food processor, combine basil leaves, minced garlic, Parmesan cheese, and olive oil. Blend until smooth. Season with salt to taste.

Combining and Serving

Combine Everything

Add the cooked linguine to the skillet with the sauce, tossing to coat. If the sauce is too thick, add reserved pasta water as needed.

Plate and Garnish

Serve the linguine di mare in bowls, drizzling herb pistou on top. Enjoy!