Saffron Tagliolini with Butter-Poached...Saffron Tagliolini with Butter-Poached Langoustines and Bottarga di Muggine

A luxurious marriage of golden hand-cut pasta, delicate Adriatic langoustines, and the saline complexity of Sardinian bottarga, finished with a bright Amalfi lemon emulsion.

Ingredients

Cooking Instructions

1. 01

   To make the pasta, mound the flour on a wooden board, create a well, and add the egg yolks, whole egg, and saffron liquid. Incorporate slowly, knead for 10 minutes until elastic, wrap in film, and rest for 30 minutes.

2. 02

   In a small saucepan, sauté the reserved langoustine shells in olive oil with the bruised garlic until vibrant red. Deglaze with Prosecco and reduce by half. Strain through a chinois, discarding solids, and return the liquid to the pan.

3. 03

   Roll the pasta dough through a machine to the thinnest setting. Hand-cut into fine tagliolini (approx. 2mm wide). Toss with a dusting of flour and set aside.

4. 04

   Add the cultured butter to the langoustine reduction over very low heat. Once melted and shimmering (approx. 65°C), add the langoustine tails. Poach gently for 2-3 minutes until just translucent.

5. 05

   Boil the tagliolini in heavily salted water for 90 seconds. Reserve a cup of pasta water and drain.

6. 06

   Transfer the pasta to the butter sauce. Add lemon juice, zest, and a splash of pasta water. Toss vigorously to create a glossy, creamy emulsion.

7. 07

   Twirl the pasta into elegant nests on warmed plates. Top with the poached langoustines, shave generous amounts of bottarga over the top, and garnish with fresh chervil.