Seafood Pasta with Lemon-Saffron Herb Dressing

Ingredients for Seafood Pasta with Lemon-Saffron Herb Dressing

• 350g campanelle (trumpet-shaped pasta) or macaroni

• 1/8 teaspoons crushed saffron threads

• 110ml fresh lemon juice, divided

• 90ml olio extravergine d'oliva, diviso

• 120ml di maionese

• 120ml di panna acida

• 60ml thinly sliced spring onions

• 2 cucchiai di capperi scolati

• 2 tablespoons minced fresh tarragon plus sprigs for garnish

• 1 tablespoon minced fresh dill plus sprigs for garnish

• 1 cucchiaino di zucchero

• 450g cooked medium prawns

• 100g finely chopped celery

• 230g Dungeness crabmeat

• 2 large handfuls of rocket

• 2 small heads of butter lettuce

• Spicchi di limone

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 120ml cooking liquid. Place 45ml hot cooking liquid in medium bowl. Sprinkle saffron over and let stand at room temperature 5 minutes. Transfer pasta to large bowl. Drizzle pasta with 1 tablespoon lemon juice and 1 tablespoon oil; toss to coat. Let stand at room temperature until cool, stirring occasionally.

Add mayonnaise, soured cream, spring onions, capers, minced tarragon, minced dill, sugar, remaining 90ml lemon juice, and remaining 80ml oil to bowl with saffron liquid. Whisk to combine. Season saffron dressing to taste with salt and pepper. Pour dressing over pasta. Add prawns and celery; toss to coat. Add reserved pasta cooking liquid by tablespoonfuls if mixture is dry. Add crab; toss gently. Cover and refrigerate at least 1 hour and up to 4 hours.

Line platter with rocket and butter lettuce leaves. Spoon pasta over greens. Garnish with lemon wedges and tarragon and dill sprigs. Serve cold.

Avvertenza

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