Tagliolini with Prawn and Zucchini

Serves: 4


  • 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


  • 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.


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