GOLDEN SAFFRON

QUICK COOK - SERVES 4

1/2 stick (60g) butter
1 shallot, finely chopped
pinch saffron threads, soaked in
4 tbsp boiling water
1/2 cup (125ml) dry white wine
1/2 cup (125ml) heavy cream
salt, black pepper
1 lb (500g) dried pasta

Melt butter in a skillet over medium heat. Add shallot and cook, stirring frequently, until soft, 5 minutes. Add saffron, saffron water, and wine and simmer rapidly until reduced by half, 5 minutes. Add cream and cook until thickened, 1 minute. Add salt and pepper to taste. Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite. Drain, reserving 1/2 cup pasta water. Add pasta to the hot sauce. Toss well to coat, adding reserved water as needed. Serve immediately.

WHICH PASTA?

Medium to wide ribbons - fettuccine, tagliatelle, pappardelle.