This is a very light pasta dish, bursting with fresh flavors. You can add calamari, mussels and chunks of white fish to make it a complete “frutti di mare” dish. In general, saffron pairs very well with seafood. I often make a saffron and prawns risotto. Feel free to use a thin spaghetti in place of linguine. Usually, Italians do not add cheese in seafood dishes as they simply do not go together. I advise you to do the same here.
What you need-
300 gms prawns, de-shelled
1 cup white wine
5-6 threads of good quality saffron
4 cloves garlic
1 large tomato, finely chopped
½ cup fresh parsley, finely chopped
Few whole sprigs of parsley to garnish
300-400 gms linguine
Putting it all together-
Heat some extra virgin olive oil in a pan. Smash the garlic cloves with the flat side of a knife and the palm of your hand and add to the oil. Allow the garlic flavours to infuse into the oil, being careful not to burn them.
Add the chopped tomatoes, lower flame and toss around briefly.
Add half of the white wine, sea salt and freshly ground pepper and half of the parlsey leaves. Cover and simmer for a while, tossing every now and then.
Add a splash of water and the saffron threads. The mix will gradually turn a golden yellow.
Remove and discard the garlic cloves .
Add the prawns, the remaining wine and some seasoning. If you are using squid, add that as well now. Cook till the prawns are pink on both sides. Squeeze some fresh lemon. Cover to keep warm.
While the sauce is cooking, boil some water in a large saucepan. Add sea salt when the water comes to a boil. Add the linguine and cook till al dente.
Drain and add the hot pasta to the saffron and prawn sauce.
Toss together, add the remaining parsley, a drizzle of extra virgin olive oil,some crushed pepper on top and serve immediately.