Saffron Cream Sauce Pasta Recipes

PAPPARDELLE IN SAFFRON CREAM

Steps:

• Bring a pot of salted water to a boil. Meanwhile, melt the butter in a medium skillet over medium heat. Add the shallot and saffron and cook, stirring occasionally, until the shallot is softened, about 2 minutes. Add the cream, 1/4 teaspoon salt, and pepper to taste; increase the heat to medium high and simmer until slightly thickened, about 2 minutes. Stir in the lemon juice and vanilla.
• Add the pasta to the boiling water and cook as the label directs. Remove 1/4 cup cooking water, then drain the pasta and transfer to the skillet with the sauce. Add the reserved cooking water, the parmesan and half of the chives and toss to coat. Serve topped with the lemon zest, remaining chives and more cheese.

TAGLIATELLE WITH SAFFRON, SEAFOOD, AND CREAM

Steps:

• Soak the saffron in the white wine. Add a little oil and the garlic to a frying pan, and cook until softened. Add the clams and mussels, shake the pan around, and add the white wine and saffron mixture. Bring to a boil and cook until the shellfish opens, discard any shellfish that remain closed.
• Then, lay the rest of the seafood, parsley, and the cream on top. Simmer for 3 to 4 minutes and season to taste. Cook the tagliatelle in salted, boiling water until al dente. Drain and add to the fish, serve scattered with some of the leftover parsley and an extra drizzle of olive oil.

TAGLIATELLE WITH SEAFOOD, AND SAFFRON CREAM SAUCE

Steps:

• Scrub all little neck clams in sink to remove any excess dirt or sand.
• I usually rub the shells gently together against each other, or use a vegetable scrub brush.
• Peel and devein shrimp.
• If using lobster, steam (2) 1-1 ½ lb lobsters until shells just turn red.
• The meat will cook finish cooking in the sauce.
• Remove tail and claw meat from the shells.
• I usually cut tails in half or thirds and leave the claws whole.
• In the meantime, soak the saffron in the white wine.
• Wine will start to turn reddish orange.
• Add a little oil and the garlic to a frying pan, and cook until softened.
• Add the clams (and/or mussels if using), shake pan a bit to coat the shellfish with the oil and garlic.
• Add the white wine and saffron mixture.
• Bring to a boil and cook until the shellfish opens, discard any shellfish that remain closed.
• Then, lay the rest of the seafood, parsley, and the cream on top.
• Simmer on low for 3 to 4 minutes or until shrimp turn pink.
• Season with salt and pepper to taste.
• Cook the tagliatelle in salted, boiling water until al dente.
• Drain and add to the fish, serve scattered with some of the leftover parsley.

HOMEMADE SAFFRON PASTA

Steps:

• Soak saffron threads in hot water for 30 minutes.
• Place flour on a marble or wooden work surface. Make a well in the center and crack in eggs; add salt and saffron water. Gently beat eggs, saffron, and water using a fork, incorporating the surrounding flour, until mixture is runny. Pull remaining flour into the center using a bench scraper, incorporating it until dough forms a ball. Add more water, 1 tablespoon at a time, if dough is too stiff.
• Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
• Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
• Roll out the dough with a pasta machine or with a rolling pin and cut into lasagna sheets or tagliatelle.

FETTUCCINE WITH SHIITAKES IN A SAFFRON CREAM SAUCE

Steps:

• Bring a large pot of salted water to a boil.
• Meanwhile, bring the wine to a boil in a small saucepan and add the saffron. Remove from heat and let it infuse for 5 minutes.
• Add the pasta to the boiling water and cook for 12 minutes, or until the pasta is just done.
• While pasta is cooking, heat the oil and butter in a large frying pan over medium heat. Add the shallots, mushrooms, peppers (optional), salt and pepper. Cook until very lightly browned, about 5 minutes.
• Add the wine and saffron and boil for 2 mintues.
• Add the cream, bring to a boil, reduce heat and simmer until slightly thickened, about 2 minutes.
• If, like me, you reduced the volume of cream, the sauce may be runny. Make a slurry with a tablespoon of flour in two tablespoons water. Stir into the sauce and simmer until slightly thickened.
• Drain the pasta. Toss it with the sauce, parmesan and parsley. Serve immediately in large pasta bowls.