Recreate the flavour of Tuscany with this sensational seafood dish.
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.
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.)
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.
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.
Meanwhile place a large pan of water on to boil for the pasta.
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.
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 analysis per serving (2 servings)
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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