Saffron Cream Pasta

A quick weeknight supper pasta in a rich and decadent saffron perfumed cream sauce.

Ingredients (Serves 4)

• 1 lb pasta (I used tagliarini)
• 4 tbsp butter
• 1 clove garlic
• 2 tbsp chopped shallot
• ¾ cup heavy cream
• 8-10 strands of zaran saffron (add the strands to mortar pestle with a pinch of coarse salt and grind to a fine powder)
• ½ tsp fresh lemon juice
• 1 tsp lemon zest
• 5 -6 tbsp grated parmesan
• salt & pepper to taste
• Chopped parsley

Method

• Set a large pot of salted water on stove to bring to a rolling boil.
• In a medium skillet, on medium low heat, melt the butter.
• Add the whole clove of garlic and let the garlic flavor infuse for 15-20 second. Move around the garlic, to make sure that it does not burn.
• Once water is boiling, add the pasta to the pot and cook per package instructions.
• Next, add the chopped shallot to the skillet and stirring continuously cook for 1.5 - 2 minutes till they are soft and translucent but not brown.
• Next add the heavy cream. Simmer on medium low heat for 2-3 minutes till it begins to thicken. Stir in the lemon juice followed by ground saffron. Stir the sauce to incorporate the saffron.
• Reserve ½ cup of pasta water and drain the cooked pasta.
• Tip the pasta in the skillet and add salt and pepper to taste. Use ¼ -1/2 cup pasta water as needed to adjust the consistency of the sauce.
• Pick out and discard the garlic clove. Mix in the parmesan and scatter chopped parsley. Serve warm.