Spotlight on Saffron Egg Fettuccine

This luxurious fettuccine is infused with golden Italian saffron for delicate aroma and flavor plus amazing color. The pasta has been included in Food & Wine Magazine Editors' Top 10, with the editors raving, "It is so good with seafood and vegetables." Delicious served with shrimp, crab, lobster, or smoked salmon, and twirled into seafood stews and fish soups. Try it tossed with melted butter and peas or with olive oil and sliced asparagus tips or zucchini.

The first time I made this Saffron Egg Fettuccine I created a recipe that highlights the sublime flavor of caramelized shallots and golden saffron, and they both make this dish so special. Don’t skimp on the amount of time needed for caramelizing the shallots because this adds so much depth of flavor. You can easily double the recipe. I wish we all had scratch-and-sniff screens so you could enjoy the aroma of this dish! Serve with a fresh green vegetable and maybe pan-fried fish and a good white wine. Enjoy!

CARAMELIZED SHALLOT SAFFRON FETTUCCINE

3 tablespoons olive oil
3 large shallots, sliced very thinly lengthwise
2 stalks celery, minced
4 large ripe tomatoes
1/2 cup heavy cream
1/2 cup dry white wine
Salt and freshly ground pepper
6 nests Saffron Egg Fettucine
Freshly grated Parmesan cheese and minced fresh parsley (optional)

Heat the olive oil in a heavy-bottomed Dutch oven or skillet over medium-high heat. When the olive oil is hot, add the shallots and season with salt and pepper. Cook, stirring occasionally, until the shallots are softened and caramelized with golden brown edges, about 15 to 20 minutes. Add the celery and stir until soft, about 2 minutes.

Meanwhile, slice off the stem end of each tomato to make a flat surface. Grate the tomatoes using the large holes of a four-sided box grater over a bowl or plate, until only the tomato skin is left. Add the tomato liquid and pulp, cream, and white wine to the Dutch oven, and cook 10 to 15 minutes.

Meanwhile, fill a large pot over high heat with heavily salted water and bring to a boil. Add the pasta and cook for 4 to 6 minutes, or until al dente. Add the cooked pasta and a little bit of the pasta water to the Dutch oven with the sauce. Toss the pasta with the sauce until all the pasta is coated. Plate your pasta and sprinkle with Parmesan and parsley, if you like.

Makes 4 servings, 5 side dishes.