SEAFOOD PASTA WITH LEMON-SAFFRON HERB DRESSING

This elegant dish would be lovely for lunch. What to drink: Something
light and fruity, like Sancerre or ros=E9.

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

Cook pasta in large pot of boiling salted water until tender but still
firm to bite, stirring occasionally. Drain, reserving 1/2 cup cooking
liquid. Place 3 tablespoons hot cooking liquid in medium bowl. Sprinkle
saffron over and let stand at room temperature 5 minutes. Transfer
pasta to large bowl. Drizzle pasta with 1 tablespoon lemon juice and 1
tablespoon oil; toss to coat. Let stand at room temperature until cool,
stirring occasionally.
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. Whisk to combine. Season
saffron dressing to taste with salt and pepper. Pour dressing over
pasta. Add shrimp and celery; toss to coat. Add reserved pasta cooking
liquid by tablespoonfuls if mixture is dry. Add crab; toss gently.
Cover and refrigerate at least 1 hour and up to 4 hours.

Line platter with arugula and butter lettuce leaves. Spoon pasta over
greens. Garnish with lemon wedges and tarragon and dill sprigs. Serve
cold.

Makes 6 to 8 servings.