Tagliolini with Prawn and Zucchini

Serves: 4

Ingredients

• 3 tablespoons Telegraph Hill extra virgin olive oil
• 1 zucchini, sliced into thin rounds
• 2 garlic cloves, chopped
• 18 medium prawns, shelled & de-veined
• 4 canned chopped Italian plum tomatoes
• ½ cup fish stock
• 1 tablespoon dry white wine
• ½ teaspoon lemon juice
• 3 capfuls of The Saffron Room liquid saffron extract
• 500 Grams fresh Cucina Tagliolini
• Salt 2 tablespoons
• 1 tablespoon finely chopped Italian parsley

Method

• Heat the olive oil in a shallow pan over medium heat and sauté the zucchini until golden, about 10 minutes. 
• Add the garlic and prawns and cook until the prawns turn pink, about 2 minutes.
• Add the tomatoes, fish stock, wine, lemon juice, and saffron extract; cook for 5 minutes, or until the liquid reduces by half.
• Meanwhile, bring water to a boil, minimum of 1 litre per 100g of fresh Pasta.  Add the salt to the water once it boils.
• Fluff the Pasta up with your fingers before dropping into the boiling water, cook until the pasta is al dente, only a minute or two max for Tagliolini.
• Drain, reserving 1/3 cup of the pasta cooking water.
• Transfer the pasta and reserved cooking water to the pan with the prawns and toss for 1 minute over medium-high heat.
• Transfer to a bowl, garnish with the parsley, and serve hot.