Prawn and Saffron Tagliarini

I found this recipe in the October/November edition of Jamie Oliver’s magazine.  It’s a great summer recipe and quick and easy.

Prawn and Saffron Tagliarini

Good pinch of saffron
50g butter, cut into cubes
extra-virgin olive oil
4 shallots, finely sliced
1 garlic clove, finely sliced
16 raw king prawns, peeled and deveined
200g tagliarini

mint leaves and chopped chilli, to serve

Place saffron in a small bowl with 2-3 tablespoons of hot water.

Melt a little of your butter with some olive oil in a large frying pan and saute shallots and garlic on a medium-low heat for 10 minutes, until soft. 

Add saffron and water and cook for 2-3 minutes, then turn heat to high and add prawns.  Cook for 4-5 minutes, until done. 

Meanwhile, cook pasta according to packet instructions.  Drain and toss into prawns with remaining butter and a ladle of pasta water.  Sprinkle with mint and chilli.


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