Let's be honest! My husband is in love with pasta. All he loves is a plate of pasta with tomato sauce but when I made this creamy saffron and he tried it, he suddenly became a big fan of this recipe. Spice up your dinner table with this new pasta recipe.
1 shallot 250 gr linguine 2 tbsp butter 1/3 cup white wine 1 cup milk or cream A pinch of saffron * 1/2 cup Parmesan cheese
Salt and black pepper
Bring a large pan of water to a boil, salt it generously and add the pasta.
Meanwhile, peel and chop the shallot.
Melt the butter in a medium skillet over medium-low heat.
Add the shallot and cook for 2 minutes until they start to soften. * Turn the heat up and add the wine, let it a bubble and evaporate until it has reduced by at least half.
Turn the heat down to medium then add the milk or the cream.
Use a pestle and mortar to grind some of the saffron. Add this to the sauce with some salt & pepper.
Allow the sauce to simmer until slightly thickened and the saffron color has permeated the cream.
Remove 1 cup of the pasta cooking water, then drain the pasta and transfer it to the skillet with the sauce.
Add the 1/4 cup of the cooking water and the parmesan cheese.
Let it cook for 3 minutes and serve it immediately. Add more parmesan if you desired.