any good recipe for angel hair in saffron sauce?

Question

i like this dish so much but now i cant eat it anymore bcoz the restaurant that used to serve this removed it from the menu..i want to eat it again...:) i think it has mussels..but i dont like the mussels i just lke the dish as a whole

Answer 1

1/3 cup extra virgin olive oil
1/2 cup scallions, chopped
3 cups (8 ounces) button mushrooms, sliced
to taste salt
to taste white pepper
1 pound chicken breat, boneless, skinless, sliced into thin strips
1 cup white wine
1 box (16 ounces) BARILLA Angel Hair
a pinch or to taste saffron



BRING a large pot of water to a boil.
HEAT 4 tablespoons of olive oil in a large skillet over medium heat. Add scallions and saute 1-2 minutes.
ADD mushrooms and cook an additional 3-4 minutes. Season with salt and pepper. Transfer to a bowl and set aside.
ADD remaining olive oil to same skillet and heat over medium high heat.
ADD chicken and saute 2-3 minutes. Add wine and mix well, incorporating any browned bits of chicken that stick to the bottom of the skillet. Reduce wine by half.
ADD scallions and mushrooms.
COOK pasta for 2-3 minutes. Drain reserving 2 cups of pasta cooking water. Add saffron to the reserved cooking water to taste; water should be a deep yellow color.
ADD pasta to skillet and continue cooking until al dente, adding enough of the water with saffron to thin as desired. (Starch released from the pasta witll thicken the sauce). As soon as the pasta is al dente, season with salt and pepper; serve immediately. Garnish with chives, if desired

Answer 2

Pasta delicato allo zafferano

Serves 4

4 ripe tomatoes, peeled, seeded, drained for an hour (dunk them in boiling water to facilitate peeling)
1/2 cup heavy cream
1/2 cup fresh basil leaves, shredded by hand
1 T saffron (more, to taste)
grated parmesan cheese (up to a cup, depending on your taste
salt and pepper
1 lb pasta (conchiglie or similar)

Make sure that your tomatoes are peeled, seeded and drained.
Throw you pasta into 6 quarts of boiling, salted water.
Cut tomatoes in small pieces.
Mix the saffron into the heavy cream.
When the pasta 'al dente', drain and pour into serving bowl.
Mix the cream into the pasta.
Add the drained tomatoes and parmesan cheese and mix again.
Salt and pepper to taste.
Garnish with the hand shredded basil.
Serve.

Answer 3

SAFFRON SAUCE

1/3 cup butter or margarine
6 small shallots, chopped
2 cups champagne
1 cup whipping cream
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/4 to 1/2 teaspoon saffron

Melt butter in a large skillet; add shallots, and saute 2 to 3 minutes or until tender. Stir in champagne, and cook 7 to 9 minutes or until reduced by half. Stir in whipping cream, salt, pepper, and saffron; bring to a boil. Reduce heat, and simmer, stirring constantly, 5 minutes.

Pour sauce through a wire-mesh strainer into a bowl, discarding shallots and saffron.

Answer 4

nope.