Seafood Pasta with Lemon-Saffron Herb Dressing

By Arnette

yield: Makes 6 to 8 servings

This elegant dish would be lovely for lunch. What to drink: Something light and fruity, like Sancerre or rosé.

Ingredients

• 12 ounces campanelle (trumpet-shaped pasta) or macaroni
• 1/8 teaspoon crushed saffron threads
• 7 tablespoons fresh lemon juice, divided
• 6 tablespoons extra-virgin olive oil, divided
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup thinly sliced green onions
• 2 tablespoons drained capers
• 2 tablespoons minced fresh tarragon plus sprigs for garnish
• 1 tablespoon minced fresh dill plus sprigs for garnish
• 1 teaspoon sugar
• 1 pound cooked medium shrimp
• 1 cup finely chopped celery
• 1/2 pound Dungeness crabmeat
• 2 large handfuls of arugula
• 2 small heads of butter lettuce
• Lemon wedges

Details

Adapted from epicurious.com

Preparation

Step 1

12 ounces campanelle (trumpet-shaped pasta) or macaroni
1/8 teaspoon crushed saffron threads
7 tablespoons fresh lemon juice, divided
6 tablespoons extra-virgin olive oil, divided


1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup thinly sliced green onions
2 tablespoons drained capers
2 tablespoons minced fresh tarragon plus sprigs for garnish
1 tablespoon minced fresh dill plus sprigs for garnish
1 teaspoon sugar
1 pound cooked medium shrimp
1 cup finely chopped celery
1/2 pound Dungeness crabmeat


2 large handfuls of arugula
2 small heads of butter lettuce
Lemon wedges