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    Pappardelle with Ham and Monkfish

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    Pappardelle with Ham and Monkfish

    Hearty yet elegant, this fragrant pasta dish with its bright saffron strands and rich, creamy sauce is the perfect match for the changeable spring weather

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4


    • ¼ tsp Saffron strands
    • 150ml Double cream
    • 3 Egg yolks
    • 15g Butter
    • 300g Monkfish fillet, skinned and cut into 1cm medallions
    • 350g Pappardelle
    • 140g Thick-cut ham, cut into 3cm strips
    • 30g Parmesan, grated, plus extra for serving


    1. Soak the saffron in 2 tbsp boiling water for about 5 minutes. Whisk together the saffron and its soaking water, the cream and egg yolks.
    2. Set a frying pan on a medium heat and add the butter. Cook the monkfish for 2–3 minutes, stirring occasionally, until slightly golden on the outside.
    3. Meanwhile, bring a large pan of water to the boil; cook the pasta according to the instructions on the packet, until al dente. Add the ham to the fish and cook, stirring, for a further 2 minutes until the monkfish is cooked though.
    4. When the pasta is cooked, take out 2 ladlefuls of water and set aside before draining the pappardelle; return the pasta to the pan on a very low heat. Add the fish and ham, then toss thoroughly with the egg and cream mixture; add as much of the reserved water as you need to keep the pasta juicy and glossy. Season and toss in the Parmesan. Serve with extra Parmesan.

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    Drinks recommendation

    A chianti is an ideal partner for a luxurious pasta dish: vivid, yet textured and deep, too.


    Average user rating

    4 stars