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Lemon Poppy Fettuccine

Serves 4

Originally aired

INGREDIENTS
  • 1 cup chicken or vegetable stock
  • 1 large pinch saffron threads
  • 2 tablespoons EVOO Extra Virgin Olive Oil
  • 3 tablespoons butter
  • 2 large shallots, minced
  • Salt and pepper
  • 3 tablespoons poppy seeds
  • Zest and juice of 1 lemon
  • 2 cloves garlic, finely chopped
  • 1/2 cup dry white wine
  • 1/2 cup heavy cream
  • 1 cup freshly grated Parmigiano-Reggiano cheese
  • 1 pound egg tagliatelle
  • 1/2 cup flat-leaf parsley, finely chopped
PREPARATION

Bring a large pot of water to a boil for the pasta. Place stock in small pot with saffron over low heat to warm.

Heat EVOO, 2 turns of pan, in large skillet over medium heat with butter. When butter foams, add shallots and season with salt and pepper. Stir 2-3 minutes; add lemon zest, garlic and poppy seeds, and stir 1-2 minutes. Deglaze with wine and reduce until almost evaporated. Add warm saffron stock and cream, let reduce while pasta cooks.

Cook pasta in salted boiling water to al dente. Reserve half a cup of starchy water and drain pasta. Toss with sauce, using reserved water as needed to incorporate the cheese and sauce into a thick coating on pasta. Add lemon juice and parsley; adjust salt and pepper. Serve.

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