Saffron Spaghetti with Santa Barbara Spot Prawns | Recipe Cart

Name: Saffron Spaghetti with Santa Barbara Spot Prawns | Recipe Cart
Total time: 40 min
Ingredients: 1/8 teaspoon saffron threads; 2 tablespoons hot water; Kosher salt; 1 pound fresh asparagus, cut into 4-inch spears; 1 pound uncooked spaghetti; 1/4 cup olive oil; 1 tablespoon finely chopped shallot; 1 teaspoon finely chopped garlic; 1/4 teaspoon crushed red pepper; 1 pound unpeeled head-on, tail-on raw Santa Barbara spot prawns (about 12 prawns); 1 cup (8 ounce) dry vermouth or dry white wine; 1/4 cup cold unsalted butter, cut into pieces; 3 tablespoons chopped fresh flat-leaf parsley; 1 tablespoon chopped fresh tarragon; 1 tablespoon thinly sliced fresh chives

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Experience the flavor of the sea with Saffron Spaghetti and Santa Barbara Spot Prawns. A culinary masterpiece from Luca Crestanelli, perfect for seafood lovers.

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Ingredients

1/8 teaspoon saffron threads
2 tablespoons hot water
Kosher salt
1 pound fresh asparagus, cut into 4-inch spears
1 pound uncooked spaghetti
1/4 cup olive oil
1 tablespoon finely chopped shallot
1 teaspoon finely chopped garlic
1/4 teaspoon crushed red pepper
1 pound unpeeled head-on, tail-on raw Santa Barbara spot prawns (about 12 prawns)
1 cup (8 ounce) dry vermouth or dry white wine
1/4 cup cold unsalted butter, cut into pieces
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh tarragon
1 tablespoon thinly sliced fresh chives