CHEF JEFF -- ONE BYTE AT A TIME: Linguine with Saffron Sauce

For a tasty pasta dish, try one wiht a saffron sauce.

Linguine with Saffron Sauce

2 quarts chicken or vegetable broth

1 shallot, very finely diced

2 to 3 threads saffron, chopped or crumbled

1 cup heavy cream

1 stick unsalted butter, chilled

1 pound linguine or other pasta, cooked al dente and thoroughly drained

Fresh parsley, chopped

1 small tomato, finely chopped (optional)

Shaved Parmesan cheese

Bring broth to simmer in saucepan. Add shallot and saffron. Reduce to about 1½ cups. Stir in cream. Reduce to thickness you like. Add butter a tablespoon at a time, whisking to incorporate. Toss pasta with sauce to coat. Garnish with parsley, tomatoes and cheese.

Yield: Serves 6.

Approximate nutritional analysis per serving: 610 calories, 33 grams fat, 95 milligrams cholesterol, 17 grams protein, 59 grams carbohydrates, 2 grams fiber, 1,053 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.