INGREDIENTS (4 servings)
linguine 12 oz / 2 hot peppers / 2 garlic cloves / parsley / fresh cream 13 oz / saffron / 1 lemon / bread crumbs 2 oz / grated parmesan 2 oz / extravirgin olive oil / salt
In a small pot heat the cream, saffron and the juice of the lemon, and let it cook for 3 minutes, then season with salt. Boil the linguine fro 7-8 minutes. In the meantime thinly slice the garlic and heat it in a pan with oil and the crushed peppers. Drain the pasta “al dente” and finish to cook it in the pan with the garlic, a glass of the cooking water and some parsley, as you would do for a risotto. Add the bread crumbs, the parmesan and the grated lemon zest. Mix the pasta with half of the saffron cream. In each plate pour a base of the remaining saffron sauce and place the linguine on top.
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