Seafood Pasta with Lemon-Saffron Herb Dressing

Ingredients

• 2 large handfuls arugula 
• 2 small heads boston lettuce 
• 2 tablespoons capers drained
• 1 cup celery finely chopped
• 0.5 pound dungeness crabmeat 
• 1 tablespoon dill plus sprigs fresh minced for garnish
• 0.3 cup green onions thinly sliced
• 7 tablespoons juice of lemon fresh divided
• 8 servings lemon wedges 
• 0.5 cup mayonnaise 
• 6 tablespoons olive oil extra-virgin divided
• 12 ounces campanelle pasta) (trumpet-shaped
• 0.1 teaspoon saffron threads crushed
• 1 pound shrimp cooked
• 0.5 cup cup heavy whipping cream sour
• 1 teaspoon sugar 
• 2 tablespoons tarragon plus sprigs fresh minced for garnish

Equipment

• bowl
• whisk
• pot

Directions

1. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
2. Drain, reserving 1/2 cup cooking liquid.
3. Place 3 tablespoons hot cooking liquid in medium bowl.
4. Sprinkle saffron over and let stand at room temperature 5 minutes.
5. Transfer pasta to large bowl.
6. Drizzle pasta with 1 tablespoon lemon juice and 1 tablespoon oil; toss to coat.
7. Let stand at room temperature until cool, stirring occasionally.
8. Add mayonnaise, sour cream, green onions, capers, minced tarragon, minced dill, sugar, remaining 6 tablespoons lemon juice, and remaining 5 tablespoons oil to bowl with saffron liquid.
9. Whisk to combine. Season saffron dressing to taste with salt and pepper.
10. Pour dressing over pasta.
11. Add shrimp and celery; toss to coat.
12. Add reserved pasta cooking liquid by tablespoonfuls if mixture is dry.
13. Add crab; toss gently. Cover and refrigerate at least 1 hour and up to 4 hours.
14. Line platter with arugula and butter lettuce leaves. Spoon pasta over greens.
15. Garnish with lemon wedges and tarragon and dill sprigs.
16. Serve cold.