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Saffron spaghetti with crab, lemon and dill
Saffron spaghetti with crab, lemon and dill
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Over 350 pasta shapes to savor - always perfection.
Ingredients:
  • 1 tsp saffron threads
  • 10.00 gm hot water
  • 200g 00 plain flour (see note)
  • 18.20 gm extra virgin olive oil
  • 2.40 gm salt
  • 1 lemon
  • 125ml thickened cream
  • 250g fresh crab meat
  • 2 green onions, trimmed, thinly sliced
  • 40.00 ml coarsely chopped dill
Instructions:
  • Infuse the saffron in water for 5 minutes. Create a well in the flour on a work surface. Add eggs, oil, salt, and saffron mixture. Combine, whisk, and knead until smooth and elastic for about 10 minutes on a floured surface.
  • Roll out the pasta dough to 1mm thickness using a pasta machine or rolling pin. Roll the dough into a log and slice it thinly with a sharp knife for noodles, or use the pasta machine for spaghetti.
  • Boil spaghetti in a large pot of salted water until perfectly al dente. Drain thoroughly.
  • Zest the lemon using a zester or vegetable peeler, making sure to remove only the outer layer of the rind. Then, juice the lemon.
  • 1. Heat a large frying pan over high heat, then add cream and crab, tossing gently for 1-2 minutes until heated through. Stir in lemon juice and zest. Remove from heat, then add pasta, green onions, and dill, tossing gently to combine. Divide into serving bowls and serve promptly.

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