| 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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