Saffron Tagliolini with Langoustine...Saffron Tagliolini with Langoustine and Bottarga Emulsion

Delicate hand-cut saffron pasta tossed in a luxurious emulsion of sweet Sicilian langoustines, wild fennel pollen, and shaved Sardinian bottarga, finished with a whisper of Amalfi lemon.

Ingredients

Cooking Instructions

1. 01

   To make the pasta dough, steep the saffron threads in 2 tablespoons of warm water for 10 minutes. Mound the flour on a wooden board, make a well in the center, and add the egg yolks and saffron liquid.

2. 02

   Incorporate the flour gradually into the liquid using a fork. Once a shaggy dough forms, knead vigorously by hand for 10 minutes until completely smooth and elastic. Wrap in plastic film and rest at room temperature for 30 minutes.

3. 03

   Roll the pasta dough through a pasta machine to the thinnest setting. Hand-cut into thin tagliolini (about 1.5mm wide), dust lightly with semolina flour, shape into nests, and cover with a damp towel.

4. 04

   In a wide sauté pan, heat 2 tablespoons of olive oil over medium-high heat. Add the reserved langoustine heads and garlic, pressing the heads to release their flavorful tomalley. Sear for 3 minutes, then deglaze with the white wine. Simmer until the alcohol evaporates and the liquid reduces by half. Strain through a fine-mesh chinois, pressing hard on the solids, and reserve this intensely flavored broth.

5. 05

   Bring a large pot of salted water to a rolling boil. Cook the saffron tagliolini for exactly 90 seconds, reserving 1 cup of pasta cooking water before draining.

6. 06

   In the wiped-out sauté pan, warm the strained langoustine broth and remaining olive oil over medium heat. Add the langoustine tails and cook gently for 1 minute until just translucent. Swirl in the cold cubed butter and lemon juice to emulsify into a glossy sauce.

7. 07

   Add the drained pasta directly to the pan. Toss vigorously for 30 seconds over low heat, adding a splash of pasta water if needed to coat the strands perfectly.

8. 08

   Using a carving fork, twirl the tagliolini into high nests in the center of warm shallow bowls. Arrange the langoustines on top. Garnish generously with freshly grated bottarga, wild fennel pollen, grated Amalfi lemon zest, and delicate bronze fennel fronds. Serve immediately.