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.
Course: Main Course
Author: Sujata Shukla
Herbed Spiced Butter:
1tbsptomatoSun dried (shredded)
1tspsalt(to taste or)
1/4cupPine nuts(lightly toasted and diced)
3tbspsmint leavesFresh (minced)
3tbspsparsleyFresh leaves (minced)
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.