Pappardelle And Shiitake Mushrooms In Saffron Cream Sauce Recipe

Ingredients

• Salt
• 2 tablespoons light olive oil
• 10 large shiitake mushroom caps, cut into thin strips
• 1 large tomato, cut into small dice
• 2 yellow bell peppers, cut into thin strips
• 1 1/2 teaspoons minced garlic
• 20 ounces pappardelle or large bow-tie pasta
• 1 1/2 pounds rock shrimp (or other small shrimp), peeled and deveined
• 1/2 cup white wine
• 1/4 cup fish stock or bottled clam broth
• 1/4 cup chicken stock
• 1 1/2 cups heavy cream
• 2 large pinches saffron
• Freshly ground black pepper
• 2 tablespoons butter (optional)
• 3 tablespoons chopped chives (cut into 1/2 inch lengths)