Tagliatelle with scampi and PureSaffraan ®

Tagliatelle with scampi and PureSaffraan ®


  • 1 tomato
  • 2 cloves of garlic
  • 1 shallot
  • 1 tablespoon olive oil
  • 1/2 glass of white wine (optional)
  • 1 glass fish fond
  • 0.5gr to 1 gr PureSaffraan®
  • 200 g tagliatelle
  • 1/2 Valentino chives


Peal the scampi. Remove the tail and put the remains in a cooking pot. Wash the tomato and cut it in two pieces. Press both halves to push out the seeds. Then cut each half of the tomato into small pieces. Peel and cut the garlic and the shallots into small pieces. Take 1 tablespoon of olive oil in the cooking pot. While you stir, let the scampi’s yarn. Put the white wine, if desired, and stir it so well so that alcohol in the wine evaporates. Add the tomato, shallot and garlic and let it cook for 5 to 6 min. Add the PureSaffraan ® and the fish fond and let it cook for another 10 min. In the meantime, cook the tagliatelle in boiling salted water (half aldente).

Wash and dry the fragmented chives. When the sauce becomes thicker, use a passe-vit on top of another pan. Press well with the back of a spoon to take out a maximum of taste. Put the cooking pot on a low heat, drain the pasta and bring them together. Cook 2 min after adding the scampi tails, stir again and let it cook 1 to 2 min more. Do the tagliatelle with scampi on a platter with the chives, serve!


Short cooking movie

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