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linguine sweet corn saffron threads concentrated stock base olive oil shallot cream salt lemon basil
Viewed: 3 - Published at: 5 years agoIngredients
- 8 ounces dried linguine or other pasta
- 15 ounces can of sweet corn (use juices too)
- 1 pinch saffron threads
- 1 tablespoon concentrated stock base (I use Better Than Bouillon Chicken)
- 1 tablespoon olive oil
- 1 small shallot, minced or sliced thin
- 1/2 cup cream
- 1 pinch salt and black pepper
- 1 lemon, zested with a microplane and juiced
- 1 bunch basil leaves
Method
- Bring a large pot of water to a boil and add salt. Meanwhile, puree the canned corn (juices and all), along with the saffron and concentrated stock base in a blender until smooth.
- Warm a wide pan on another burner on low to medium heat and add the olive oil, then the shallot and cook until softened, 3 to 4 minutes. Add the contents of the blender to the pan and continue to stir and cook for another 2 minutes or so. Incorporate the cream and taste, then season with salt and fresh ground pepper to your liking. Keep warm on low heat.
- Cook the linguine (or other pasta) to al dente according to the package instructions. Reserve 1/2 cup of the pasta water before draining.
- Add a spoonful of the reserved pasta water to loosen up the sauce (more if desired) and taste again for seasoning. Reserve one cup of the sauce to the side for later. Add the cooked pasta to the pan and gently mix to coat each strand well.
- Serve immediately. I like to spoon a little of the reserved sauce at the bottom of the bowl as well as on top, since the pasta absorbs it quickly. Finish with a sprinkle of lemon juice and zest and some basil leaves.
