Creamy Saffron Pasta

Finely chop the shallot and thinly slice the garlic.

In a small glass, combine the saffron threads with hot water. Stir and set aside to bloom.

Heat olive oil in a large pan or skillet over medium heat.

Add the chopped shallot and sliced garlic to the pan and sauté until fragrant.

Pour in the bloomed saffron water, followed by the white wine to deglaze the pan.

Stir in the butter and heavy cream. Let the sauce simmer gently while you cook the pasta.

Meanwhile, cook the pasta in a large pot of boiling salted water according to package directions.

Drain the cooked pasta.

Add the drained pasta directly to the pan with the saffron sauce.

Toss everything together until the pasta is well-coated in the creamy sauce.

Serve in a bowl and garnish with freshly grated Parmesan cheese and a crack of black pepper.