Crayfish and rocket saffron tagliatelle

Method

1. Soak the saffron threads in 2 tsp boiling water for 30 min. Meanwhile, make the basic pasta dough, then add the strained saffron liquid. Wrap in cling film and chill for 30 min. Roll out and cut the dough into tagliatelle.
2. When ready, boil the tagliatelle for 2-3 min, then drain.
3. Heat the oil in a pan. Add the red chilli and the halved cherry tomatoes. Cook for 3 min. Stir in the lemon  juice and crayfish tails and heat until hot. Toss with the pasta and wild rocket. Divide among four bowls and serve.