Saffron calamarata with stracciatella, pistachio, and red shrimp tartare

Shell the prawns, remove the intestines, and tartarize, then season with salt, oil, pepper and a little lemon.

In a saucepan, bring water to a boil and cook the pasta for the cooking time indicated on the package. Drain the pasta 2 minutes before the cooking time for the sauce.

In the meantime, melt a knob of butter in a pan. Once the butter has melted and reached an amber color, turn off the heat so as not to burn it and add the saffron and a ladle of cooking water, to create the creamy sauce for the pasta.

Drain the pasta two minutes before the indicated cooking time, add it to the pan with the butter and saffron, add a ladle of water, and continue cooking for the remaining two minutes. Once cooked, add the chopped pistachios and mix well.

Plate the pasta and add one or two spoonfuls of stracciatella (to taste) and the red prawn tartare, garnish with more chopped pistachios.