Linguine with Saffron,Prawns and Salmon
12 oz thick salmon fillet
7 fl oz dry white wine
1 tbsp extra virgin olive oil
1 tbsp chopped fresh basil,plus for garnish
6 ripe plum tomatoes skinned,seeded and finely diced
1/4 pint double cream
a pinch of saffron strands
12 oz linguine
4 oz small peeled cooked prawns
sea salt flakes and freshly ground black pepper
1. Preheat the grill to high or preheat the oven to 400 F. Place the salmon skin-side down in a baking tin and drizzle with a splash of the wine and the oil. Sprinkle with the chopped basil and season with salt and pepper. Grill or roast for 8 minutes,until just beginning to brown on top but still quite underdone in the centre, Set aside to cool
2.Bring a large pan of salted water to the boil for the pasta. Meanwhile, put the tomatoes and cream a large pan and bring to the boil,stirring well. Lower the heat and simmer for 2 minutes,then add the saffron and the remaining wine. Simmer for 5-7 minutes,untilreduced and slightly thickened.
3. Add the pasta to the boiling salted water,easing it in gently. Stir and return to a gentle rolling boil,then cook for 8-10 minutes,until al dente. Meanwhile,flake the salmon into fairly large chunks,discarding the skin.
4. Add the salmon and prawns to the sauce and stir until the fish is well coated. Season to taste. Drain the pasta,reserving a little of the cooking liquid,and add to the sauce. Toss to combine. If the sauce is too thick, add some of the reserved pasta water. Serve immediately,garnishing with some torn basil leaves