https://www.lifestylefood.com.au/recipes/25382/saffron-tagliatelle-with-prawns-and-clams

LifestyleFOOD.com.au

Recreate the flavour of Tuscany with this sensational seafood dish. 

Ingredients

  • pinch saffron strands

  • 200g Tipo ‘00’ flour

  • 4 large egg yolks

  • fine salt

  • 1 teaspoon olive oil

  • fine semolina

  • 500g fresh clams

  • olive oil

  • 1 few sprigs fresh flat leaf parsley

  • 2 cloves garlic

  • a small handful fresh mixed coloured cherry tomatoes

  • 125 ml white wine

  • 6 raw, peeled and de-veined king prawns

  • sea salt and freshly ground black pepper

Method

  • 1.

    Boil the kettle. Place the saffron strands in a mug and cover with 2 tablespoons of boiling water. Allow to cool and infuse whilst you get on with the dough.

  • 2.

    Place the flour on a clean work surface or in a large mixing bowl. Make a well in the centre, separate the eggs then add with a pinch of salt, then a tablespoon of the bright saffron water (keep the strands in if you want.) 

  • 3.

    Use a fork to gradually mix the egg yolks into the flour. Don’t worry if lumps form at this stage. Keep mixing until crumbs form, then place the dough on a flat clean surface. Knead the dough until it is silky, smooth and elastic. If it’s crumbly add a little olive oil or saffron water or if it’s too wet add a little more flour. Shape into a disc and wrap in clingfilm. Leave the pasta at room temperature for 30 minutes or pop in the fridge and it will last a day or so.

  • 4.

    When the pasta has rested unwrap from the clingfilm. Dust a clean surface with a little fine semolina. If using a pasta machine, cut the dough in half. Cover the other half with a lightly dampened tea towel. Roll the pasta through the machine on its widest setting,  fold in half and roll again. Sprinkle with a little semolina and keep rolling through the machine working down the settings until you have a pasta sheet that moves if you blow under it. Run the pasta through the tagliatelle cutting attachment and wrap into nests. Repeat with the remaining pasta. Place on a semolina dusted tray.

  • 5.

    Meanwhile place a large pan of water on to boil for the pasta.

  • 6.

    Check the clams for any that are closed or damaged and discard. Finely chop the parsley leaves and stalks.  Peel and finely slice the garlic. Halve the tomatoes. Place a large saucepan with lid on a medium heat. Add 1 tablespoon of olive oil followed by the parsley stalks and garlic. Cook for around 1 minute then add the tomatoes and turn up the heat to high. Then add the clams, white wine and a good pinch of salt and pepper. When everything comes to the boil, turn down the heat a little and place the lid. Cook for around 3-4 minutes giving the pan a good shake every so often.  Add the prawns for the last two minutes of cooking.  Cook until the clams are opened and the prawns are just cooked.

  • 7.

    With 1 minute to go, season the pan of boiling water with a good pinch of salt and add the tagliatelle.  Cook for 30 seconds or until the pasta is al dente. Reserve a mug of pasta water. Then quickly drain the pasta, and toss the tagliatelle in the clam and prawn sauce. Divide between bowls and top with a little chopped parsley.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 839kj
  • Fat Total 21g
  • Saturated Fat 5g
  • Protein 55g
  • Carbohydrate 90g
  • Sugar 1g
  • Sodium 1627mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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