Tagliatelle with seafood and saffron cream sauce to celebrate World Pasta Day
We’re getting in before the celebration of World Pasta Day with these delicious tagliatelle with seafood and saffron cream sauce recipe. A commemoration which will take place tomorrow and that has been held since 1995, as a result of the First World Pasta Congress. A food considered by UNESCO as one of the essential components of the Mediterranean diet.
Pasta is a staple, affordable and highly nutritious food. For that reason it is one of the most popular ingredients worldwide, with 11 tonnes of pasta consumed annually.
In Spain, an average of 5 kilos of pasta per person per year is consumed, according to data from the International Pasta Organization. And we’re not even the biggest aficionados of this food as our Italian neighbours consume, no more or no less than, 25 kilos of pasta per person per year!
In order to celebrate this special day, we’re proposing a recipe which can be made with all types of pasta, either spaghetti, tagliatelle, macaroni… This time it’s tagliatelle with seafood sauce and, of course, with a touch of our excellent La Mancha saffron. Jot it down, and let’s get cracking!
Recipe: tagliatelle with seafood sauce
Ingredients for 5 people
- 500 g of your favourite pasta, we have chosen tagliatelle
- 4 Cardinal prawns
- 1 leek
- 2 tablespoons tomato sauce
- 1 carrot
- 1 splash of cognac
- 250 ml fish fumet
- 2 or 3 La Mancha saffron strands
- 200 ml cream
- White pepper
- Extra Virgin Olive Oil
We’ll start by sautéing the Cardinal prawn heads with a splash of olive oil. To extract all the juice, it is recommended to thoroughly crush the heads whilst being fried. Once the seafood begins to brown, add the finely chopped leek and onion to the sauté.
Add a splash of cognac into the saucepan and bring to a boil until the alcohol has evaporated. Add a little water, the tomato sauce and reduce over a low heat for approximately 30 minutes. Then strain the mixture through a sieve. Next, add the fish fumet until leave to reduce once again.
In a frying pan sauté the chopped Cardinal prawn bodies with a splash of extra virgin olive oil. Add the La Mancha saffron strands to the frying pan and stir a couple of times.
Add the cream into a bowl with the reduced fish fumet and Cardinal prawns and add salt and pepper to taste.
Last but not least, in a saucepan boil water for the chosen pasta and cook according to the package directions. Once cooked, drain the pasta water and mix the pasta with the sauce. Now it’s time to serve the pasta topped with the small Cardinal prawn slices, and garnish the dish plate with a little parsley. And voilà it’s ready to serve!