Recipe

Linguine With Ham Saffron And Cream Recipe


Linguine With Ham Saffron And Cream Recipe
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This is one of my quick & easy pasta regulars, when I don't want Quattro Fromaggi, nor Carbonara -- OR I don't have the ingredients on hand, but I still want something quick, creamy, and comforting. Taken from an Australian cookbook, "Pasta Perfect... More

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Ingredients
  • 1/4 tsp saffron strands
  • 220 ml (7 1/2 fl oz) heavy cream (whipping cream)
  • 150 g (5 oz) thick sliced (cooked) ham, cut into large dice
  • 60 g (2 oz) Parmesan cheese, grated
  • Black pepper, to taste
  • 400 g (13 oz) dried linguine (fresh doesn't work as well here)
  • 2 TBSPS chopped fresh parsley
  • extra Parmesan for serving

Directions
  1. Put 2 Tablespoons of boiling water over the saffron and infuse for 10 minutes.
  2. Place cream, ham, and Parmesan cheese in a small saucepan and heat gently -- do NOT allow to boil.
  3. Add the saffron mixture to the cream and ham, season with salt and pepper to taste, and mix well.
  4. Meanwhile, cook pasta in a large pan of boiling water until al dente. Drain (as always, reserve some pasta cooking liquid in case the sauce needs it after tossing with pasta!) and transfer to a warmed serving bowl.
  5. Pour over the sauce, mixing well to combine. (Add some of the pasta cooking liquid, if necessary.) Sprinkle with parsley and extra Parmesan, and serve.

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Comments


Wow, what a wonderful recipe. I love the subtlety of saffron. Ham, cream and pasta is a wonderful combination. YUMMY.


I love Saffron!!Think i'll make this and add some pea's to it..thanks for the recipe.


Don't know why I missed this..I love saffron! gr8 post gf
JM


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