Tagliatelle with saffron and mascarpone sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 18 | ounces | Tagliatelle; (18 to 24) |
| 2 | larges | Shallots; (2 to 3) |
| 1 | Garlic clove | |
| 4 | tablespoons | Olive oil |
| 1 | pinch | Saffron strands |
| 1 | Glass dry white wine | |
| 1 | pounds | Mascarpone cheese |
| Salt and pepper | ||
| 1 | Handful torn fresh basil leaves to | |
| ; garnish | ||
Directions
SAUCE
1. Cook the pasta in plenty of boiling salted water for about 10 minutes.
2. Finely chop the shallots and garlic. In a large frying pan heat the oil, add the shallots and garlic and fry for 2-3 minutes.
3. Add the saffron, then half of the wine and finally add the Mascarpone cheese. Simmer gently for a few minutes, add the remaining wine, and season to taste with salt and pepper.
4. Drain pasta, add sauce and garnish with basil leaves.
Converted by MC_Buster.
NOTES : This is a rich creamy dish which is very simple to prepare.
Converted by MM_Buster v2.0l.