Saffron Stracci with Scallops, Lobster, Crab and Shrimp
“Saffron is a classic Mediterranean pairing with seafood and seafood is synonymous with summer. The saffron stracci with seafood is a lighter and flavorful pasta dish that's perfectly suited for ‘al fresco’ dining,” says L’Amico (http://www.lamico.nyc/) Executive Chef/owner, Laurent Tourondel.
Saffron Stracci Ingredients
- 2.75 cups “00” flour
- 1 tsp. Salt
- 16 each Egg yolks
- ½ tsp. Olive oil
- 1 pinch Saffron threads
1. Lightly toast the saffron in an aluminum packet in a 300F oven for 1-2 minutes. Should just be dry enough to crumble, be careful not to burn. Lightly crush or crumble the saffron threads and add to the egg yolks.
2. In a mixer with the dough hook attachment, briefly mix the flour and salt. Mix the yolks with the saffron and olive oil and then add to the bowl with the flour. Mix on medium-low speed until it fully comes together. Turn out onto a lightly floured surface and knead for about 10 minutes until very smooth. Wrap tightly in plastic and let rest at room temperature for at least 30 minutes before rolling out.
3. Roll the dough out to about ¼” thick before putting through the roller. Roll the sheets to #2 ½ on the machine and then quickly cut large strips roughly 2” wide using the fluted pasta wheel. Do not cut them exactly the same, they should be various widths and at slight angles to look more like “rags” not pappardelle.
- · 1 ¼ lb. Stracci pasta
- · 2 cups Tomato sauce or crushed Italian peeled tomatoes
- · ½ cup White wine
- · ½ lb. Rock shrimp or very small shrimp, peeled & deveined
- · ½ lb. Maine lobster, steamed, cut into large pieces
- · ¼ lb. Bay scallops, rinsed
- · ¼ lb. Jumbo lump crab, cleaned
- · 2 tbsp. Olive oil
- · 1 tbsp. Chopped garlic
- · 1 tsp. Chili flakes
- · 6 tbsp. Butter
- · 1 tbsp. Chopped parsley
- · Lemon for zest
- · Tarragon leaves for garnish
1. Bring a large pot of salted water to a boil. Warm the olive oil with the garlic and cook until toasted and lightly browned. Add the chili flakes and briefly toast. Deglaze with the white wine and tomato sauce. Add the rock shrimp and scallops and lightly season with salt and pepper.
2. Cook the pasta for about 2 minutes until al dente stirring occasionally to keep from sticking together. When the pasta is about 1 minute out, add the lobster to warm through. Drain the pasta (reserving a couple ounces of the cooking water) and toss with the sauce. Add the crab, butter and a little of the pasta water and keep stirring to emulsify. Finish with chopped parsley and use tongs to plate the pasta in bowls. Equally distribute the seafood over the pasta and finish with the remaining sauce. Grate fresh lemon zest over top and finish with a drizzle of good olive oil and the fresh tarragon leaves.