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Recipes through the ages Linguine in Saffron Sauce

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.

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