Linguine in Saffron Sauce (Olive Garden)

1. 1

   PLACE chicken broth in a saucepot and bring to a simmer.

2. 2

   CHOP saffron carefully and add it to broth along with the tarragon.

3. 3

   Let broth reduce to 1/3 quart.

4. 4

   Add cream and reduce sauce to desired consistency.

5. 5

   Strain the sauce and add butter a little at a time.

6. 6

   HOLD sauce until ready to serve.

7. 7

   Add drained pasta to sauce and stir to thorougly coat.

8. 8

   TRANSFER to large platter and garnish with chopped parsley.

9. 9

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.