Tagliatelle in Creamy Saffron Sauce and Serrano Ham


400g fresh tagliatelle pasta
1 clove garlic, crushed
1 shallot, finely chopped
Glug of olive oil
1 teaspoon saffron strands, slightly crushed
100ml white wine
100ml vegetable or chicken broth
150ml cream
a few slices of Serrano ham, shredded.


  1. Soak the saffron strands in a tablespoon of warm broth. Leave to steep for approx. 15 minutes.

  2. Cook tagliatelle in a lot of salted water until al dente.

  3. In the meantime, heat a skillet on medium heat, add some olive oil and sauté the garlic and shallots until translucent and fragrant.
  4. Pour in wine and allow to boil, then add the remaining chicken broth. Bring to a boil. Reduce the heat to low. 

  5. Pour in the cream and the saffron mixture, stir to incorporate. Cook gently making sure the mixture does not boil for 3-4 minutes until it becomes creamy and thick. Toss in the pasta until it is completely with the creamy mixture. 

  6. Serve in deep plates with some Serrano ham scattered over the time and a good sprinkling of fresh crushed black pepper.