This pasta contains all of my favorite ingredients; fish, shellfish, saffron, white wine and lots of fresh herbs providing the flavours!! love it!

30 minutes
Easy
0 – 5 euro pp

Ingredients for 2 pers.:

  • 2 panga fillets
  • 200 gr pasta flower
  • 2 eggs
  • Olive oil
  • 100 gr crayfish
  • 1 onion
  • 1 garlic clove
  • 5 saffron threads
  • fresh thyme
  • fresh chives
  • 1 lime
  • chiliflakes
  • 150 ml fish broth
  • 100 ml white wine
  • salt and pepper

How to prepare it:

As with all my pasta dishes, the recipe is written on fresh pasta but I will also indicate when you can cook the dried pasta.

If you do make fresh pasta, start preparing the pasta dough, weigh 200 gr of special pasta flour and mix it (in the food processor) with 2 eggs and a little salt. Once the dough forms a nice ball, you put it about 15 min covered in the refrigerator. Put on a pan with water to cook the pasta, even if you start using dry pasta.

Peel and shred the onion. Peel the garlic, cut it over half and remove the root. Cut the pepper over half, remove the seed lists and chop the red pepper finely. Chop the herbs finely. Pour a little boiling water at the saffron threads and let it well.

If you use dried pasta, now put them in the boiling water.

If you make fresh pasta, make sure your kitchen sink is clean and dry in order to roll out the pasta dough on it. Cover your kitchen sink with a little flour and roll out your pasta dough into a big rag.

Cut strips of the pasta dough that fit into the pasta machine. Roll out the bars well and roll them through the machine up to 3 times. I use for this recipe the tagliatelle pasta variant. Once you’ve turned the pasta, hang them on your dry rack.

Put a pan on the fire (make sure it’s big enough to eventually poach the fish). Heat some oil and add the onion and the red pepper. Press the garlic with the onion in the pan. Fruit the whole thing for a while. Now add the herbs and saffron. Heat up for a while and then extinguish with the white wine, evaporate the alcohol and then add the fish broth and crayfish. Let everything cook for a second. Then put the fish in and let the fish poach for 8 minutes.

Add a lot of sea salt and a dash of olive oil to the boiling water for the pasta. The pasta should cook about 5 min. Put the pasta in the pan and cook for 5 minutes.

 

Remove the panga fillet from the pan and put it on the plates. Add the cooked pasta to the sauce with crayfish. Let the sauce pull into the pasta for a while and place the pasta on the plates. Place the fish on it and finish with a slice of lime.