I made this recipe yesterday to take to the Picnic Pops, our symphony plays outdoors for 10 evenings - we all take out prettiest picnics and sit out under the stars listening to really great music!
Since it was my turn to cook I had an excuse to give this recipe a whirl. It was really, really good! Everyone loved it!
Seafood Pasta w/Lemon-saffron Herb Dressing
Bon Appetit, August 2005
12 oz. Campanelle pasta (cooked, reserve 1/2 cup cooking water)
1/8 tsp. crushed saffron threads
7 tbs. fresh lemon juice (divided)
6 tbs. extra-virgin olive oil (divided)
1/2 c. mayonnaise
1/2 c. sour cream
1/4 cup thinly sliced green onions
2 tbs. drained capers (I left this out - ugh, ugh - hate capers)
2 tbs. minced fresh tarragon
1 tbs. minced fresh dill
1 tsp. sugar (I forgot this!)
1 pound cooked medium shrimp
1 cup finely chopped celery
1/2 pound dungeness crabmeat
2 large handfuls of arugula
2 small heads of butter lettuce
Place 3 tbs. hot cooking liquid in medium bowl and sprinkle saffron threads over and let stand at room temp. 5 minutes. Transfer cooked pasta to large bowl, drizzle with 1 tbs lemon juice and 1 tbs. olive oil. Toss to coat. Let stand a room temp until cool, stirring occasionally.
Add mayo, sour cream, onions, capers, minced tarragon, dill, sugar remaining 6 tbs. lemon juice, remaining 5 tbs. olive oil to bowl with saffron liquid. Whisk to combine. Season to taste with salt and pepper. Pour dressing over pasta, add shrimp and celery, toss to coat. Use hot cooking liquid if pasta is dry (add by tablespoonfuls). Add crab, toss gently. Covere and refrigerate at least 1 hour, and up to 4 hours.
Line platter with arugula and butter lettuce leaves. Spoon pasta over greens. Garnish with lemon wedges and tarragon and dill sprigs. Serve cold.