Prawns Italian

Tagliolini with prawns, zucchini and saffron

Name: Tagliolini with prawns zucchini and saffron
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: /italian
Ingredients: 1/2 tsp saffron threads; 2 tbs extra virgin olive oil; 1 small onion, finely chopped; 2 zucchini, chopped; 300g green king prawns, peeled, deveined; 1/4 cup (60ml) white wine; 1/2 cup (125ml) pure (thin) cream; 400g dried tagliolini (substitute angel hair pasta); Flat-leaf parsley leaves, to serve

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15m

Tagliolini with prawns, zucchini and saffron

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Tagliolini is essentially very finely cut tagliatelle – about as thick as a tapestry needle. It is a delicate pasta that complements the simple, fresh flavours of this sauce particularly well. Because it is so fine, take extra care with the cooking time; more often than not I find that it’s done before I know it. This recipe is an edited extract from A Table in Venice by Skye McAlpine (Bloomsbury Publishing, RRP $45). Copyright © Skye McAlpine

1/2 tsp saffron threads
2 tbs extra virgin olive oil
1 small onion, finely chopped
2 zucchini, chopped
300g green king prawns, peeled, deveined
1/4 cup (60ml) white wine
1/2 cup (125ml) pure (thin) cream
400g dried tagliolini (substitute angel hair pasta)
Flat-leaf parsley leaves, to serve

Method

1.

Using a mortar and pestle, grind the saffron threads and a small pinch of salt flakes to a fine powder and set aside.
2.

Heat oil in a large frypan over medium heat. Add onion and cook, stirring occasionally, over medium-low heat for 7 minutes or until softened. Add zucchini and cook, stirring occasionally, for 3 minutes or until just tender. Increase heat to high, add prawns and wine, and cook, stirring occasionally, for 3 minutes or until prawns are just cooked through. Stir through ground saffron and cream. Remove from heat.
3.

Meanwhile, cook tagliolini in a large saucepan of boiling salted water according to packet instructions. Reserve 1/2 cup (125ml) pasta cooking water. Drain pasta, toss back into the saucepan and add sauce and reserved cooking water. Toss well and serve immediately scattered with parsley.