Raffetto’s on Houston makes fantastic fresh pasta, and their saffron is one of my favorites. So I got fettucine, and then some fresh scallops and squid on the way home. Seared the seafood, then threw in onion, garlic, and herbs, then deglazed with wine, followed by a whipped mixture of greek yogurt and avocado. Let bubble for a minute, then tossed the pasta to coat and stirred back in the seafood and their juices. Finished with parsley, and enjoyed with more rosé (I forget which one.)
