Fresh Saffron Pasta with Clams and Prawns

Prep: 30 mins

Cooking: 5 mins

Resting: 30 mins

Difficulty: medium

Serves: 4-6

Ingredients

To buy:

pinch saffron strands

fine semolina

500g fresh clams

1 few sprigs fresh flat leaf parsley

2 cloves garlic

a small handful fresh mixed coloured cherry tomatoes

125 ml white wine

6 raw, peeled and de-veined king prawns

Store-cupboard essentials:

200g Tipo ‘00’ flour

4 large egg yolks

fine salt

1 teaspoon olive oil plus extra

sea salt and freshly ground black pepper

PLACE the saffron strands in a mug and cover with 2 tablespoons of boiling water. Allow to cool and infuse whilst you get on with the dough.

PUT the flour in a large mixing bowl.  Make a well in the centre and add the 4 egg yolks along  with a pinch of salt  and a tablespoon of the bright saffron water (keep the strands in if you want.)

MIX  the egg yolks into the flour. Don’t worry if lumps form at this stage. Keep mixing until crumbs form, then place the dough on a flat clean surface. Knead the dough until it is silky, smooth and elastic. If it’s crumbly add a little olive oil or saffron water or if it’s too wet add a little more flour. SHAPE into a ball and wrap in cling film. Leave the pasta at room temperature for 30 minutes or pop in the fridge (it will last a day or so)

DUST  a clean surface with a little fine semolina.

CUT the dough in half keeping the other half wrapped in cling.

ROLL the pasta through the pasta machine on its widest setting, fold in half and roll again.

SPRIKLE with a little semolina and keep rolling through the machine working down the settings until you reach the thinnest.

RUN this pasta through the tagliatelle cutting attachment and wrap into nests place on a semolina dusted tray and leave to dry. Repeat with the remaining pasta.

PLACE a large pan of salted water on to boil for the pasta.

CHECK the clams for any that are closed or damaged and discard.

FINELY chop the parsley leaves with their stalks and garlic and halve the tomatoes.

PLACE a large saucepan with lid on a medium heat.

ADD 1 tablespoon of olive oil followed by the chopped parsley and garlic.

COOK for 1 minute then add the tomatoes and turn up the heat to high.

NOW add the clams, white wine and a good pinch of salt and pepper. When everything comes to the boil, turn down the heat a little and place the lid on

COOK for around 3-4 minutes giving the pan a good shake every so often.

ADD the prawns for the last two minutes of cooking. Cook until the clams are opened and the prawns are just cooked.

COOK the tagliatelle in the prepared salted water for 30 seconds or until the pasta is al dente.

QUICKLY drain the pasta and toss into the clam and prawn sauce.

SERVE topped with a little chopped parsley.