Tagliolini with Prawns, Courgettes and Saffron
Tagliolini is essentially very finely cut tagliatelle – about as thick as a tapestry needle. It is a delicate pasta that complements the simple, fresh flavours of this sauce particularly well. Because it is so fine, take extra care with the cooking time; more often than not I find that it’s done before I know it. Use fresh egg pasta, if you can, in which case you will need about 600g as it weighs heavier than dried.
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