Tues. Nov. 18th Diane’s Delicious Spaghetti with Prawns and Saffron

Last night was not an original night but one that appears infrequently due to the expense of the ingredients. You would think that such a simple dish would not fall into this category but Australian Prawns and Scallops flavoured with saffron, although delicious, does not appear often on our dinner table.

Diane made a tasty nibble’s plate with: olives, pieces of Prosciutto and Parmesan Cheese with her olive spread on Ciabatta Bread.

The wonderful pairing of the Prawns and Scallops with a light cream sauce with that remarkable flavour of saffron in background is so extraordinary that it should not be eaten often but saved for lingering meals. She also used finely chopped Shallots with the cream. The odour alone will entice any person to the table to discover the origin of such a delight.
The libation of the evening was only a little less delicious than the seafood course: it was a particularly good wine from Rome called Frascati. It is denigrated by anyone who considers themselves knowledgeable about wine but I love Italian white wines from Rome south and I buy Frascati whenever I see it on the liquor store shelves.

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