Use your basic pasta dough mix to make this wonderful crayfish and saffron dish.
Serves 4.
less than 30 minutes
1. Soak 1/2 tsp saffron threads in 2 tsp boiling water for 30 minutes. Make the basic dough, adding the strained saffron liquid. Rest, roll out and cut into tagliatelle. Boil for 2-3 minutes, drain. Heat 2 tbsp oil in a pan.
2. Add 1 mild red chilli, chopped, and 500g halved cherry tomatoes. Cook for 3 minutes. Stir in the juice of 1 lemon and 300g cooked crayfish tails, until hot. Toss with the pasta and 75g wild rocket.
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