Tagliolini with prawns zucchini and saffron | Recipe Cart
Tagliolini is essentially very finely cut tagliatelle – about as thick as a tapestry needle. It is a delicate pasta that complements the simple, fresh flavours
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Cooking tools:
- Mortar and pestle
- Skillet
- Saucepan
- Stove
- Colander
- Measuring cup
- Chef's knife
- Cutting board
- Spoon
- Plate
Ingredients
- 1/2 tsp saffron threads
- 2 tbs extra virgin olive oil
- 1 small onion, finely chopped
- 2 zucchini, chopped
- 300g green king prawns, peeled, deveined
- 1/4 cup (60ml) white wine
- 1/2 cup (125ml) pure (thin) cream
- 400g dried tagliolini (substitute angel hair pasta)
- Flat-leaf parsley leaves, to serve
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