Seafood Pasta With Lemon-Saffron Herb Dressing
 
this elegant dish would be lovely for lunch. what to drink: something 
light and fruity, like sancerre or rosť. 
 
12 oz.  campanelle (trumpet-shaped pasta) or macaroni
1/8 tsp  crushed saffron threads
7 Tbsp  fresh lemon juice, divided
6 Tbsp  extra-virgin olive oil, divided
1/2 cup  mayonnaise
1/2 cup  sour cream
1/4 cup  thinly sliced green onions
2 Tbsp  drained capers
2 Tbsp  minced fresh tarragon plus sprigs for garnish
1 Tbsp  minced fresh dill plus sprigs for garnish
1 tsp  sugar
1 lb.  cooked medium shrimp
1 cup  finely chopped celery
1/2 lb.  dungeness crabmeat
 
2 large  handfuls of arugula
2 small  heads of butter lettuce
  lemon wedges
 
cook pasta in large pot of boiling salted water until tender but still 
firm to bite, stirring occasionally. drain, reserving 1/2 cup cooking 
liquid. place 3 tablespoons hot cooking liquid in medium bowl. sprinkle 
saffron over and let stand at room temperature 5 minutes. transfer 
pasta to large bowl. drizzle pasta with 1 tablespoon lemon juice and 1 
tablespoon oil; toss to coat. let stand at room temperature until cool, 
stirring occasionally. 
add mayonnaise, sour cream, green onions, capers, minced tarragon, 
minced dill, sugar, remaining 6 tablespoons lemon juice, and remaining 
5 tablespoons oil to bowl with saffron liquid. whisk to combine. season 
saffron dressing to taste with salt and pepper. pour dressing over 
pasta. add shrimp and celery; toss to coat. add reserved pasta cooking 
liquid by tablespoonfuls if mixture is dry. add crab; toss gently. 
cover 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. 
 
makes 6 to 8 servings. 
 
 
-- 
(ID: 1385) Mirror: rec.food.recipes: Mon, Sep 12, 2005


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