Ingredients
• 14 oz (400 g) Delverde bucatini
• 25 asparagus tips
• 3/4 cup (180 ml) heavy cream
• 2 pinches of saffron
• 2 tbsps extra-virgin olive oil
• 2 garlic cloves, unpeeled
• salt and pepper
Preparation
• Bring the cream to a boil and add the saffron. season with salt and pepper and let reduce for a few minutes. set the saffron cream aside.
• Heat the olive oil with the garlic cloves until very hot then fry the asparagus tips until crispy. Bring a large pot of salted water to a boil and cook the bucatini until al dente.
• Drain and transfer to a pan with the saffron cream and sauté briefly. serve, topped with the asparagus tips.
Preparation time 8 minutes – cooking time 15 minutes – Level of difficulty easy
