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The amazing goodness of the sword, shrimps and saffron.

Put a Saturday morning home to study and doze. Put a boyfriend (which one shall marry, the possino!) Who never know that eating. Suppose you did the night before the sword, baked with bread crumbs and chopped herbs and tomatoes, and you will be advanced a bit. Put too, that you begin to wonder why accidents still remains something raw, fresh, limited to conservation, which moreover takes a lot of space in the fridge. Put it in a blender mental, screaming at the other half is to be a free will and decision-making capacity (as he laughs at us ... if yours is touchy, even avoided), laugh you, give him a kiss and start cooking, as it is coming.

* 180 grams of pasta made of durum wheat (tortiglioni)

* 80 grams of frozen shrimp

* A slice of swordfish

* *

extra virgin olive oil to taste parsley, to taste odors, salt

* a handful of green olives

* a sachet of saffron

I blew up in a pan with the shrimp and parsley tritino of aromas, the sword made a small little cubes, and olives cut in rondelline after they were repeatedly rinsed why not the rest salassero too, by masking the taste.

As the cooking water was drying, I added tablespoons of an emulsion made of water, oil and EVO a sachet of saffron.

time drain the pasta and cook directly in the seasoning.

When the other half saw the pasta "yellow," he turned up their nose. To say that you would refuse to eat it, it is little. "You and your things complicated." But that tender. Was for him, pasta with tomato sauce every day, more than a tin of meat in jelly. I shudder at the thought.

After the first forkful, it had to change his mind. Tie.

photos are increasingly ugly, and I apologize. The rest of that day was no flash in the sky it was snowing outside and sealed ...