1 fresno chili pepper chopped/1 tsp crushed red pepper
2 shallots, finely chopped
3-4 cloves garlic, crushed
2 Tbls fresh thyme, chopped
1 Tbsl lemon zest
1/2 cup white wine
1/3 cup heavy cream
1 Tbls flour
Parsley, finely chopped
Parmesean - Reggiano cheese
Instructions
1. Boil water for pasta. Bring chicken stock & saffron to boil. Lower heat & simmer to reduce by 1/3 while you continue cooking. Cook pasta, reserve 1 cup of water. While the pasta is working, cut corn off cob.
2. In Lg deep skillet heat EVOO, melt butter into oil & when it foams, add corn. Cook until browned, 5-6 minutes. Add the chili, shallots & garlic; season with salt, pepper & thyme. Stir while cooking for 2-3 minutes. Stir in flour for 1 min.
3. Add lemon zest. Pour in wine to deglaze. Stir in saffron stock & bring to bubble. Stir in cream, a couple slow turns of the pan then lower heat to a simmer. Stir the cheese into the sauce. Add the pasta & toss 1-2 min, using a little of the reserved pasta water to mix. Top with more cheese & parsley.
Originally Submitted
6/3/2012
0 Out of 5 from
0 reviews
You can add this Creamy Saffron Tagliatelle with Corn recipe to your own private DesktopCookbook.
