Use our basic pasta dough recipe by Kate Belcher to make this wonderful crayfish and saffron dish.
Ingredients
- 1/2 tsp saffron threads
- 2 tbsp oil
- 1 mild red chilli, chopped,
- 500g halved cherry tomatoes.
- 1 lemon
- 300g cooked crayfish tails
Method
- 1. Soak 1/2 tsp saffron threads in 2 tsp boiling water for 30 minutes.
- 2. Make the basic dough, then add the strained saffron liquid.
- 3. Rest, roll out and cut into tagliatelle.
- 4. Boil for 2-3 minutes, drain.
- 5. Heat 2 tbsp oil in a pan. Add 1 mild red chilli, chopped, and 500g halved cherry tomatoes. Cook for 3 minutes. Stir in the juice of 1 lemon and 300g cooked crayfish tails, until hot.
- 6. Toss with the pasta and 75g wild rocket.