Saffron Pappardelle.
You can cook Saffron Pappardelle using 13 ingredients and 10 steps. Here is how you cook that.
Ingredients of Saffron Pappardelle
- Prepare of Large pinch saffron strands.
- It's 6 of sun-dried tomatoes, chopped.
- Prepare 1 teaspoon of fresh thyme.
- You need 12 of large prawns in their shells.
- It's 225 g of baby squid.
- You need 225 g of monkfish fillet (or any white fish).
- You need 2-3 clove of garlic.
- It's 2 of small onions quartered.
- It's 1 of small bulb fennel trimmed and sliced.
- It's 150 mL of white wine.
- You need 225 g of Pappardelle.
- Prepare to taste of Salt and ground black pepper.
- Prepare 2 tablespoons of chopped fresh parsley to garnish.
Saffron Pappardelle instructions
- Put the saffron, sun-dried tomatoes and time into a bowl with 4 tablespoons of hot water. Leave to soak for 30 minutes.
- Wash the prawns and carefully remove the shelves leaving their heads and tails intact..
- Pull the body from the squid and remove the quill. Cut the tentacles from the head and rinse under cold water. Pull off the outer skin and cut into 1/4 inch rings.
- Cut the monkfish into 1 inch cubes.
- Put the garlic, onions and fennel into a pan with the wine. Cover and simmer for five minutes until tender.
- At the monkfish, saffron, tomatoes and time in their liquid. Cover and cook for three minutes.
- Add the prawns and squid, cover and cook gently for 1 to 2 minutes (overcook or the squid will become tough).
- Meanwhile cook the pasta in a large pan of boiling salted water for 8 to 10 minutes or until al dente. Drain thoroughly.
- Divide the pasta amongst for serving dishes and top with the fish and shellfish sauce..
- Sprinkle with parsley and serve at once.
