Creamy Saffron Tagliatelle with Corn

Toby thought this dish was really good and interesting. He said he had never thought about putting corn in pasta! It was really good. What an interesting way to use fresh corn! The sauce was pretty mild (so Toby added a little hot sauce to his), but the taste was there. I had a hard time finding saffron that didn’t cost an arm and a leg, and I finally found some at World Market.

rating: 9

Creamy Saffron Tagliatelle with Corn
(Every Day with Rachel Ray)

serves 4

Ingredients:

1 1/2 cups chicken stock (I used vegetarian “chicken” stock)
2 healthy pinches saffron threads
Salt and pepper
1 pound egg tagliatelle, such as Delverde
3 ears corn
2 tablespoons EVOO
2 tablespoons butter
1 fresno chile pepper, finely chopped, or 1 tsp. crushed red pepper (I omitted)
2 shallots, finely chopped
3 – 4 cloves garlic, grated or chopped
2 tablespoons chopped fresh thyme
1 tablespoon flour
1 tablespoon lemon zest
1/2 cup white wine
About 1/4 to 1/3 cup heavy cream
A generous handful grated parmigiano-reggiano, plus more for topping
Finely chopped flat-leaf parsley, for topping

Directions:

In a small saucepan, bring the chicken stock and saffron to a boil. Lower the heat and simmer to reduce by one-third while you continue cooking. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladleful of the cooking water.
While the pasta is working, place a small bowl upside down in a large bowl. Set an ear of corn on the small bowl and, using a sharp paring knife, scrape the corn kernels off the cob, collecting them in the large bowl. Repeat with the remaining ears. In a large, deep skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Melt the butter into the oil and when it foams, add the corn. Cook the corn until browned, 5 to 6 minutes. Add the chile, shallots and garlic; season with salt, pepper and the thyme. Cook, stirring, for 2 to 3 minutes. Stir in the flour for 1 minute; add the lemon zest. Pour in the wine to deglaze. Stir in the saffron stock and bring to a bubble. Stir in the cream, a couple of slow turns of the pan, then lower the heat to a simmer.
Stir the cheese into the sauce. Add the pasta and toss with the sauce for 1 to 2 minutes, using a little of the reserved pasta cooking water to mix. Top with more cheese and the parsley.

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