for 4 person

Saffron sauce

1 tbsp	butter
1	onion, finely chopped
1	garlic clove, squeezed
1 dl	white wine
2 ½ dl	full cream
1 sachet	saffron
¼ tsp	chilli powder
½ tsp	salt
a little	pepper

Spaghetti

400 g	spaghetti
	salted water, boiling

To serve

200 g	smoked salmon in slices
4	Tête de Moine rosettes

How it's done

Saffron sauce

Heat butter in a pan. Add the onion and garlic, sauté for approx. 3 mins. Pour in the wine and cream, add the saffron, bring to the boil. Reduce the heat, simmer for approx. 5 mins., season.

Spaghetti

Cook the spaghetti in boiling salted water until just al dente. Drain the spaghetti, retaining approx. 50 ml of the cooking water. Return the spaghetti to the pan, pour in the cooking water and sauce, mix, heat through.

To serve

Plate up the spaghetti with the salmon and cheese.

Show complete recipe