Saffron Tagliolini with Langoustines...Saffron Tagliolini with Langoustines and Calabrian Chili-Citrus Butter

Handcrafted saffron-infused pasta ribbons tossed in a velvety emulsion of sweet langoustines, fiery Calabrian chili, and bright Meyer lemon.

Ingredients

Cooking Instructions

1. 01

   Make the saffron dough: Mound the '00' flour on a wooden board and make a well in the center. Add the egg yolks and bloomed saffron liquid. Whisk with a fork, gradually drawing in the flour. Knead by hand for 10 minutes until smooth and elastic. Wrap in cling wrap and rest at room temperature for 30 minutes.

2. 02

   Roll and cut the pasta: Roll the dough through a pasta machine down to setting 7 (very thin). Fold and cut the sheets into thin tagliolini ribbons (about 2-3mm wide). Dust lightly with semolina flour and set aside in loose nests.

3. 03

   Create a quick crustacean stock: In a small saucepan, sear the reserved langoustine heads in 1 tbsp of olive oil. Crush them to extract the juices, add a splash of white wine, and 1 cup of water. Simmer gently for 10 minutes, then strain and reserve the concentrated stock.

4. 04

   Sauté the aromatics: In a large skillet over medium-low heat, heat the remaining olive oil. Sauté the minced shallots and sliced garlic until soft and translucent, about 2-3 minutes. Stir in the Calabrian chili paste to release its oils.

5. 05

   Build the sauce base: Deglaze the skillet with the remaining white wine and 1/4 cup of the reserved langoustine stock. Bring to a simmer and let it reduce by half.

6. 06

   Cook the pasta: Drop the fresh saffron tagliolini into a large pot of salted boiling water. Cook for 90 seconds to 2 minutes maximum until perfectly al dente.

7. 07

   Emulsify the sauce: While the pasta cooks, add the raw langoustine tails to the simmering sauce skillet. Immediately whisk in the cold, cubed butter one piece at a time to create a glossy emulsion. Squeeze in the juice of half the Meyer lemon.

8. 08

   Combine and plate: Transfer the cooked pasta directly into the sauce. Toss vigorously over low heat to coat the ribbons in the emulsified glaze. Plate the pasta immediately, garnishing with Meyer lemon zest, toasted pine nuts, fresh bronze fennel fronds, and a pinch of Maldon flaky salt.