Creamy Saffron Tagliatelle with Corn

Ingredients

  • Finely chopped flat-leaf parsley, for topping
  • A generous handful grated Parmigiano-Reggiano, plus more for topping
  • About ¼ - 1/3 cup heavy cream
  • ½ cup white wine
  • 1 tablespoon lemon zest
  • 1 tablespoon flour
  • 2 tablespoons chopped fresh thyme
  • + 10 more ingredients
    • 3 - 4 cloves garlic, grated or chopped
    • 2 shallots, finely chopped
    • 1 fresno chile pepper, finely chopped, or 1 tsp. crushed red pepper
    • 2 tablespoons butter
    • 2 tablespoons extra virgin olive oil (EVOO)
    • 3 ears corn
    • 1 pound egg tagliatelle, such as Delverde
    • Salt and pepper
    • 2 healthy pinches saffron threads
    • 1 ½ cups chicken stock

Preparation In a small saucepan, bring the chicken stock and saffron to a boil. Lower the heat and simmer to reduce by one-third while you continue cooking. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladleful of the cooking water. ...

View full recipe at SpringPad

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