Saturday 21 November 2020


This dish is simple yet utterly yummy and for me the perfect end of week supper that looks and tastes impressive but is surprisingly easy to make!

Serves 2


  • 450 tagliatelle
  • 1 cup double cream
  • 1 3-inch piece lemon peel
  • 1/4 teaspoon saffron
  • 2 tablespoons butter
  • 1 shallot, finely chopped
  • 2 cloves garlic, finely chopped
  • 100g fresh white crab meat
  • 250g frozen or fresh raw king prawns
  • 1/2 cup dry white wine
  • 2 pinches cayenne pepper
  • 1 teaspoon turmeric
  • 1/4 cup coarsely chopped flat-leaf parsley
  • Handful of flaked almonds

  • Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente; drain.
  • In a small saucepan bring the cream, lemon peel and saffron to a low boil over medium-low heat.
  • Turn off the heat and let the saffron steep for 10 minutes.
  • In a large frying pan heat the butter and stir in the shallot and garlic for 1 minute, then add the crabmeat and shrimp; season with salt and pepper. 
  • Cook until the shrimp are pink and just firm, 3 to 4 minutes. 
  • Stir in the wine.
  • Discard the lemon from the cream and pour over the seafood. 
  • Stir in the cayenne and turmeric. 
  • Add the pasta and toss. 
  • Top with the parsley and flaked almonds.

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