| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetarian | Veg2, Vegetarian | 6 | servings |
INGREDIENTS
| 18 | oz | Tagliatelle; (18 to 24) |
| 2 | lg | Shallots; (2 to 3) |
| 1 | Garlic clove | |
| 4 | tb | Olive oil |
| 1 | pn | Saffron strands |
| 1 | Glass dry white wine | |
| 1 | lb | Mascarpone cheese |
| Salt and pepper | ||
| 1 | Handful torn fresh basil leaves to | |
| ; garnish |
INSTRUCTIONS
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.
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