Saffron Tagliolini with Langoustines...Saffron Tagliolini with Langoustines and Bottarga di Muggine

Hand-cut saffron-infused egg pasta tossed in a delicate Amalfi lemon and cultured butter emulsion, topped with butter-poached Mediterranean langoustines and shaved Sardinian Bottarga.

Ingredients

Cooking Instructions

1. 01

   To make the pasta, mound the flour and create a well. Pour in the egg yolks and the saffron-water mixture. Incorporate slowly until a dough forms, then knead for 10 minutes until smooth. Wrap in plastic and rest for 30 minutes at room temperature.

2. 02

   Roll the pasta dough through a machine to the thinnest setting. Hand-cut into fine tagliolini strands and dust lightly with flour.

3. 03

   In a wide sauté pan over low heat, melt the cultured butter with two tablespoons of water and the lemon juice, whisking constantly to create a stable, creamy emulsion.

4. 04

   Increase the heat slightly and add the langoustines to the butter emulsion. Poach them gently for 2-3 minutes until just opaque, then remove them and set aside.

5. 05

   Cook the tagliolini in a large pot of boiling salted water for approximately 90 seconds. Reserve a small amount of pasta water.

6. 06

   Transfer the pasta directly into the lemon-butter emulsion. Toss vigorously over low heat, adding a splash of pasta water if needed to achieve a glossy coating.

7. 07

   Twirl the pasta into elegant nests on warm plates. Top with the poached langoustines, a generous dusting of lemon zest, and finely grated Bottarga. Finish with minced chives.