USA, Present day
Linguine in Saffron Sauce
1 lb linguine, cooked according to package directions
10 cups chicken broth (2 1/2 qts)
1 small pinch of saffron
2 tsp tarragon
1 cups heavy cream
1/4 lb sweet butter
Fresh parsley, chopped
PLACE chicken broth in a saucepot and bring to a simmer.
CHOP saffron carefully and add it to broth along with the tarragon. Let broth reduce to 1/3 quart. Add cream and reduce sauce to desired consistency. Strain the sauce and add butter a little at a time. HOLD sauce until ready to serve. Add drained pasta to sauce and stir to thoroughly coat. TRANSFER to large platter and garnish with chopped parsley. Serve immediately.