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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