Saffron Pappardelle

This will quickly become one of your favourites as it really is a delicious shellfish sauce. Pappardelle a broad flat noodles quite similar to wide fettuccine Serves four

Keith Vigon @cook_4574654

United Kingdom

This will quickly become one of your favourites as it really is a delicious shellfish sauce. Pappardelle a broad flat noodles quite similar to wide fettuccine Serves four

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Ingredients

Large pinch saffron strands
6sun-dried tomatoes, chopped
1 teaspoonfresh thyme
12large prawns in their shells
225 gbaby squid
225 gmonkfish fillet (or any white fish)
2-3 clovegarlic
2small onions quartered
1small bulb fennel trimmed and sliced
150 mLwhite wine
225 gPappardelle
to tasteSalt and ground black pepper
2 tablespoonschopped fresh parsley to garnish

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Steps

1

Put the saffron, sun-dried tomatoes and time into a bowl with 4 tablespoons of hot water. Leave to soak for 30 minutes
2

Wash the prawns and carefully remove the shelves leaving their heads and tails intact.
3

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
4

Cut the monkfish into 1 inch cubes
5

Put the garlic, onions and fennel into a pan with the wine. Cover and simmer for five minutes until tender
6

At the monkfish, saffron, tomatoes and time in their liquid. Cover and cook for three minutes
7

Add the prawns and squid, cover and cook gently for 1 to 2 minutes (overcook or the squid will become tough)
8

Meanwhile cook the pasta in a large pan of boiling salted water for 8 to 10 minutes or until al dente. Drain thoroughly
9

Divide the pasta amongst for serving dishes and top with the fish and shellfish sauce.
10

Sprinkle with parsley and serve at once