Zafrani Linguine in Spiced Moroccan Style Butter & Fresh Herbs | How to make Zafrani Linguine in Spiced Moroccan Style Butter & Fresh Herbs

By Sujata Shukla  |  11th Aug 2016  |  
4.0 from 1 review Rate It!
  • Zafrani Linguine in Spiced Moroccan Style Butter & Fresh Herbs, How to make Zafrani Linguine in Spiced Moroccan Style Butter & Fresh Herbs
Zafrani Linguine in Spiced Moroccan Style Butter & Fresh Herbsby Sujata Shukla
  • Prep Time

    5

    mins
  • Cook Time

    20

    mins
  • Serves

    2

    People

19

1





About Zafrani Linguine in Spiced Moroccan Style Butter & Fresh Herbs Recipe

Adapted from Yotam Ottolenghi's Saffron Tagliatelle in Spiced Moroccan Butter. I used a fragrant Saffron Linguine, fresh herbs and freshly ground spices. Instead of saffron linguine, a pinch of saffron added to the water for boiling the pasta, would work as well.

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Zafrani Linguine in Spiced Moroccan Style Butter & Fresh Herbs

Ingredients to make Zafrani Linguine in Spiced Moroccan Style Butter & Fresh Herbs

  • For Herbed Spiced butter:
  • 1/2 cup Cooking butter
  • 2 tbsps olive oil
  • 1/4 cup shallots (Minced)
  • 1 tbsp Sun dried tomato (shredded)
  • 1 tsp ground ginger
  • 1 tsp Ground Paprika
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1 tsp red chilli flakes
  • 1/2 tsp turmeric powder
  • 1 tsp ground black pepper
  • 1 tsp salt (or to taste )
  • Pasta: 150 gms Linguine Pasta
  • 2 tsps saffron threads
  • Garnish:
  • 1/4 cup Pine nuts (lightly toasted and chopped)
  • 3 tbsps Fresh mint leaves (minced)
  • 3 tbsps Fresh parsley leaves (minced)

How to make Zafrani Linguine in Spiced Moroccan Style Butter & Fresh Herbs

  1. Keep a large pot of water on the stove, add salt and bring to a boil. Add 2 teaspoons of saffron to the water if not using a saffron pasta.
  2. Add the dried pasta to the boiling water and cook as per package instructions, or till al dente.
  3. Drain and transfer the cooked pasta to a serving dish.
  4. While the Pasta is cooking, heat a pan and add the oil and the butter. Add the minced shallots and cook on low flame for 10 minutes or till the butter begins to brown.
  5. Add all the ingredients listed under 'Spiced Butter', sauté for 2 minutes on low flame and take off from the stove. Keep the pan warm so the butter stays fluid.
  6. Pour the spiced butter over the cooked, drained pasta, stir it well.
  7. Serve hot, garnished with the chopped pine nuts and the minced herbs.

My Tip:

Fresh herbs, minced and added as in the recipe, adds an extra dimension of flavour to the dish. Instead of Pinenuts, use toasted and sliced walnuts.

Reviews for Zafrani Linguine in Spiced Moroccan Style Butter & Fresh Herbs (1)

Taahira Laiqa year ago

it looks professional..so well made!
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