Saffron spaghetti with crab, lemon and dill
"There are more than 350 different shapes, but whatever its guise, pasta is always perfect. Check out the recipe wine match from Matt Skinner below...."
INGREDIENTS
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1 tsp saffron threads
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2 tsp hot water
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200g 00 plain flour (see note)*
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2 eggs
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1 tbs extra virgin olive oil
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1 tsp salt
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1 lemon
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1/2 cup (125ml) thickened cream
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250g fresh crab meat
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2 green onions, trimmed, thinly sliced
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2 tbs coarsely chopped dill
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*Note
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Also known as baker's flour or strong flour, 00 flour is a super-fine Italian flour grade,
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traditionally used to make pasta or bread. The gluten content is higher than that of regular
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flour, giving bread its chewy texture. It is available from supermarkets and delicatessens.
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