Sufra Dayma:

Prawn, tomato and saffron pasta

By Moushira Abdel-Malek

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Serves 4

Ingredients:

400 gms tagliatelle

1 onion (diced)

3 cloves garlic (chopped)

1 kg raw medium prawns (peeled and deveined)

5 tomatoes (peeled, seeded and diced)

1 red capsicum (diced)

1/4 cup dry white wine

1/4 cup fish or chicken stock

1 cup torn fresh basil

2 tbsp parsley leaves (chopped)

300 ml. cream

2 tbsp extra virgin olive oil

40 gms Parmesan shavings

Salt + pepper + 2 pinches of saffron threads

Method:

Cook the pasta in a large saucepan of boiling salted water until al dente. Drain and keep warm. Meanwhile, heat the oil in a frying pan. Add the onion, garlic, saffron and capsicum. Stir over medium heat for a couple of minutes before adding the prawns. Cook for 10 minutes. Remove the prawns with tongs and set aside. Add the cream, wine, stock and tomato to the pan and cook, stirring occasionally, for 10 minutes. Add the herbs and the cooked prawns, and season. Toss with the pasta and serve topped with Parmesan shavings.