The combination saffron-seafood is eternal, unlimited.
ingredients for 4 servings (cost about 2,5 € pp)
- Salt
- 500 g fresh pasta with eggs
- 0.25 g saffron
- 1 garlic clove
- EV olive oil
- 150 g very small shrimps
- 8 large cherry tomatoes
- Fresh parsley
I consider saffron one of the most valuable ingredients in the kitchen world. Saffron may sound expensive to somebody, but in reality it is not, as its required quantity is very very low. Look what I have prepared today with just a quarter of gram. I repeat: a quarter of gram with cost not more than one Euro.
Look at this magnificent golden colour and try also to imagine the aroma. How many more exciting aromas can you find?
Saffron is a great pairing for seafood, that´s why it is vastly used for seafood soups and rice dishes. We have already presented you some of them. But today we put saffron in the pasta dough, creating a hearty and attractive dish. Yes I know, this dish cannot be eaten without using the hands, but you can use peeled shrimps if you want more comfort. I personally prefer to suck shrimp heads, the extra taste is hidden there.
Let´s start. We first boil the small shrimps in salted water for 2 minutes if they are not shelled or for 30 seconds if they are shelled. We keep aside.
We also peel the cherry tomatoes, immerging them for 30 seconds in hot water, after having created a cross on their surface.
In a cold skillet we add the olive oil and the garlic clove, crushed and not peeled. We bring to heat and when the garlic turns golden we remove it. We add the cherry tomato and we continue cooking for a minute. We salt and we set aside.
We boil the tagliatelle for 2-3 minutes. We carry them in the skillet and we start to mantecare them with some boiling water.
We put them on plates, we add the small shrimps on top and we serve, garnishing with the chopped parsley.
NOTE: You will find a full guide about preparing not only tagliatelle but all formats of fresh pasta here
