Linguine with Creamy Lemon Sauce

By MissHeather

Ingredients

• 400 g fresh linguine
• 1/4 tsp saffron threads or powder, optional
• 1 1/4 C cream
• 1 C chicken stock
• 1 T grated lemon rind

Preparation

Step 1

Cook pasta until al dente. Drain and keep warm.

If using saffron threads, soak them in a little hot water for 5 mintues. While the pasta is cooking, combine the cream, chicken stock and grated lemon rind in a large frying pan. Bring to boil, stirring occasionally.

Reduce the heat and simmer for 10 minutes. Season to taste with salt and pepper. Add cooked pasta anc dook for another 2-3 minutes.

Add saffrom threads and liqiud and stir. Serve garnished with fine strips of lemon rind.

Note: if saffron is unavailable, use 1/4 tsp turmeric