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    Home » Recipes » Cooking from Books

    Zafrani Saffron Linguine in herbed spiced Moroccan style Butter

    Published: Sep 14, 2015 Modified: Aug 26, 2020 By Sujata Shukla This blog generates income via ads. This post may contain affiliate links. PepperOnPizza may earn a commission for purchases made after clicking these links. View our disclosure policy for details

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    Zafrani Saffron Linguine in Moroccan butter_PepperOnPizza.com

    Jump to Recipe Print Recipe
    Yotam Ottolenghi's 'Plenty' Cookbook was a gift from my daughter several months ago, but I hadn't got around to trying out any of the recipes since they all seemed to need ingredients not ready available in my kitchen. Armed now with a cupboard full of every possible ingredient, (most of them again gifted by my thoughtful daughters) the recipes are mine to conquer. One of the first that I tried out was a Saffron Linguine in spiced Butter sauce, adapted from Ottolenghi's Saffron Tagliatelle in Moroccan Butter.

    Zafrani Saffron Linguine in Moroccan butter_Pepperonpizza.com
    Zafrani Saffron Linguine in Moroccan butter

    Ottolenghi's  original recipe describes how to make the saffron pasta from scratch, and also suggests that if a dried pasta is used, a good pinch of saffron threads be added to the water when boiling the pasta. As I have used dried zafrani or saffron linguine for the Tagliatelle in Moroccan Butter Recipe, I skipped this step, though I have detailed it in the recipe.

    To cook the Pasta, I used one of my favourite additions in the kitchen, a pasta cooker. This one has two sieved containers, which can be used for boiling and draining, or for steaming. Either way, the heavy pot need not be lifted and drained at the sink or using a colander, as the sieved container just has to be lifted out of the pot, and the water allowed to drain back into the pot.

    The Butter sauce is easy to put together and dinner  aka Saffron Linguine in spiced Butter Sauce, was on the table less than 30 minutes after I started making it.

    The fresh herbs - parsley and mint, and the spices ranging from cinnamon and pepper to coriander, paprika and turmeric brought out a bouquet of flavours, while the pine nuts gave that bit of crunch and contrasting texture to the saffron linguine.

    Toss the pasta in herbed spiced butter sauce_pepperonpizza.com
    Toss the pasta in herbed spiced butter sauce

    There is so much variety in Ottolenghi's cook books, and the recipes are straight forward and usually simple to make. Sourcing the ingredients is also now not difficult as I have the access to farm fresh zero pesticide vegetables and herbs from First Agro Farms, Mysore.

    I plan to make all the recipes in Plenty, one by one, before I move on to Plenty More and then to other recipes from Ottolenghi's web site and cookbooks.

    With this fragrant amazing saffron Linguine from Food Hall, and fresh herbs from First Agro Farms, here goes now for my Saffron Linguine in spiced Butter sauce. Sometime soon, I must try out actually making the linguine or tagliatelle, instead of using store bought pasta, but this dish did turn out uber delicious!

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    Zafrani Saffron Linguine in Moroccan butter_PepperOnPizza.com

    Saffron Linguine in spiced Moroccan Butter and Herbs

    Sujata Shukla
    Delicious, healthy and easy to make pasta of a Saffron Linguine with Spiced Moroccan styled butter and fresh herbs, made in less than 30 minutes. The recipe is adapted from Yotam Ottolenghi's Tagliatelle recipe in his Plenty Cookbook.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 25 mins
    Course Main Course
    Cuisine Mediterranean
    Servings 2 serving

    Ingredients
      

    Herbed Spiced Butter:

    • ½ cup cooking butter
    • 2 tbsps olive oil
    • ¼ cup Shallots (Minced)
    • 1 tablespoon tomato Sun dried (shredded)
    • 1 teaspoon ginger Ground
    • 1 teaspoon paprika Ground
    • 1 teaspoon coriander Ground
    • 1 teaspoon cinnamon Ground
    • 1 teaspoon red chilli flakes
    • ½ teaspoon turmeric Powder
    • 1 teaspoon black pepper Ground
    • 1 teaspoon salt (to taste or)

    Pasta:

    • 150 gms Linguine Pasta
    • 2 tsps saffron threads

    Garnish:

    • ¼ cup Pine nuts (lightly toasted and diced)
    • 3 tbsps mint leaves Fresh (minced)
    • 3 tbsps parsley Fresh leaves (minced)

    Instructions
     

    To cook the Pasta:

    • Keep a large pot of water on the stove, add salt and bring to a boil. Add 2 teaspoons of saffron to the water if not using a saffron pasta.
    • Add the dried pasta to the boiling water and cook as per package instructions, or till al dente.
    • Drain and transfer the cooked pasta to a serving dish.

    To make the Spiced Butter:

    • Mince shallots, remove the herbs from their stalks and mince. Toss the pine nuts on a hot pan for about 30 seconds, stirring so they do not brown or char.
    • While the Pasta is cooking, heat a pan and add the oil and the butter. Add the minced shallots and cook on very low flame for 5- 10 minutes or till the butter begins to brown.
    • Add all the ingredients listed under 'Spiced Butter', sauté for 2 minutes on low frame and take off from the stove. Keep the pan warm so the butter stays fluid.

    To assemble the Pasta:

    • Pour the spiced butter over the cooked, drained pasta, stir it well.
    • Serve hot, garnished with the chopped pine nuts and the minced herbs.
    Tried this recipe?Let us know how it was!

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    1. Jane A. Thomas ND says

      April 02, 2020 at 6:56 pm

      5 stars
      This recipe, Saffron Linguine has to be one of the best pasta dishes I have ever made or eaten. In fact, I have made this 5 or 6 times in the last 6 weeks. The flavor profile is over the moon and my husband begs me to make it again and again. I’ve passed it on to my friends, family, and Facebook page. Run, don’t walk, to your closest well stocked store and get some saffron and the other ingredients. And thank this lovely lady for her culinary wisdom and generosity for sharing it with the world.

      Reply
      • Sujata Shukla says

        April 02, 2020 at 7:01 pm

        Thank you so much, Jane A Thomas, for not only taking the time to try out my recipe but to give your lovely feedback. Its messages like this that put the heart into blogging, for me. Im so glad you liked the pasta with Moroccan butter, its one of my favorites too!

        Reply
    2. Jane Thomas says

      February 21, 2020 at 5:54 pm

      5 stars
      Hands down - BEST!

      Reply
      • Sujata Shukla says

        February 21, 2020 at 6:22 pm

        Thank you!

        Reply
    3. Sujata Shukla says

      September 15, 2015 at 7:21 am

      Thanks Ramya! And takes so little time to make too!

      Reply
    4. Ramya Menon says

      September 15, 2015 at 6:33 am

      That looks gorgeous!

      Reply

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