Zafrani Saffron Linguine in Moroccan butter_PepperOnPizza.com
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5 from 1 vote

Saffron Linguine in spiced Moroccan Butter and Herbs

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.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Cuisine: Mediterranean
Servings: 2 serving
Author: Sujata Shukla

Ingredients

Herbed Spiced Butter:

  • 1/2 cup cooking butter
  • 2 tbsps olive oil
  • 1/4 cup Shallots (Minced)
  • 1 tbsp tomato Sun dried (shredded)
  • 1 tsp ginger Ground
  • 1 tsp paprika Ground
  • 1 tsp coriander Ground
  • 1 tsp cinnamon Ground
  • 1 tsp red chilli flakes
  • 1/2 tsp turmeric Powder
  • 1 tsp black pepper Ground
  • 1 tsp salt (to taste or)

Pasta:

  • 150 gms Linguine Pasta
  • 2 tsps saffron threads

Garnish:

  • 1/4 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', sautĂ© 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.