Saffron and prawn tagliatelle

Method

1. Pour 1 tablespoon of boiling water over a large pinch of saffron in a cup and set aside.
2. Reduce the white wine in a pan by two-thirds. Add crème fraîche and the saffron water and heat for 2-3 minutes. Add raw prawns and cook for 2-3 minutes, until tender.
3. Cook the tagliatelle according to packet instructions, drain and toss with the creamy prawns. Serve with lemon wedges to squeeze over.