Saffron Tagliolini with Langoustine...Saffron Tagliolini with Langoustine Emulsion and Guanciale Crumble

Hand-cut saffron-infused egg pasta served with butter-poached langoustines, a silky shellfish reduction, and crispy cured pork cheek.

Ingredients

Cooking Instructions

1. 01

   To make the pasta, incorporate saffron into the egg yolks. Mound flour on a work surface, create a well, and add yolks. Gradually mix until a dough forms. Knead for 10 minutes until smooth. Wrap in plastic and rest for 30 minutes.

2. 02

   In a cold pan, add diced guanciale and turn heat to medium. Render until crispy and golden. Drain on paper towels, reserving 1 tablespoon of the rendered fat.

3. 03

   Sauté langoustine heads and shells in the reserved fat until bright red. Add shallots and cook until translucent. Deglaze with vermouth and reduce by half. Add 100ml of water, simmer for 10 minutes, then strain through a fine-mesh chinois into a clean pan.

4. 04

   Roll out the pasta dough to 1mm thickness and cut into thin tagliolini strands. Flour lightly to prevent sticking.

5. 05

   Bring the shellfish liquid to a gentle simmer. Whisk in cold butter one cube at a time to create a glossy emulsion. Add the langoustine meat to the sauce for 2 minutes to gently poach.

6. 06

   Cook the pasta in boiling salted water for 90 seconds. Transfer directly into the sauce emulsion. Toss gently with lemon zest and chives, adding a splash of pasta water if needed to coat perfectly.

7. 07

   Plate the pasta in tight nests using a carving fork. Top with 3 langoustines per person, a sprinkle of crispy guanciale, and extra chives.