This is so good I made it three times in one week. First with scallops, then with shrimp, then plain as a side dish. I also made it once with Smart Balance butter and it came out just as delicious as with regular.
Linguine in a Saffron Cream Sauce
For the Saffron sauce:
1/3 cup finely minced shallots
1/2 cup dry white wine
2 tablespoons heavy cream
1 stick cold butter, cut into pieces
1 pinch saffron threads
1 teaspoon fresh lemon juice
Salt and white pepper to taste
Bring a large pot of salted water to a boil. Add the linguine and cook until tender but still firm to the bite, about 8 - 10 minutes.
Make the saffron sauce. In a heavy saucepan combine shallots and white wine. Reduce to 2 tablespoons and then add saffron threads and 1 to 2 tablespoons of cream. Place pan over high heat and whisk in butter a piece at a time, adding the next piece before the last one has completely melted, stirring constantly. Do not allow mixture to boil. Add fresh lemon juice and salt and white pepper to taste.
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