Ingredients

• 500 grams tagliatelle
• 1 1/2 tablespoons olive oil
• 3 cloves garlic, chopped
• 1 large shallot, finely diced
• 1/2 small fennel, thinly sliced
• 1 400-gram can of cherry tomatoes, drained (substitute with 1 can petite-diced tomatoes, drained)
• 350 grams Poularde clams, or other small clams
• 500 grams mussels
• 300 grams large shrimp, peeled and deveined
• 75 grams crab meat
• 3/4 cup dry white wine
• 3/4 fish stock
• 2 pinches (.3 grams) saffron threads
• 1 tablespoon butter, cold

Procedure

1. Cook the pasta in a large pot of boiling salted water just until al dente.  It will cook more in the bouillabaisse broth, so you want to be sure not to overcook it.  Drain.
2. While the pasta cooks, make the bouillabaisse sauce.  In a high-sided sauté pan, heat the olive oil over medium heat.  Add the garlic, shallots, and fennel, and reduce the heat to medium-low.  Season with salt and pepper, and sweat for 7 minutes until the vegetables are translucent, but uncolored.
3. Add the drained cherry tomatoes and the wine.  Raise the heat to medium, and simmer the wine until it reduces slightly, about 3 to 4 minutes.
4. Add the fish stock and the saffron threads.  Bring to a simmer.  Then add the clams, mussels, and shrimp.  Season with salt and pepper, cover, and allow to steam until the clams and mussels open—about 5 minutes.
5. Shake the cold butter into the hot sauce.  Add in the drained pasta.  Raise the heat to medium-high, and cook so that the pasta absorbs some of the broth, and finishes cooking—about 2 minutes.  Serve immediately.