¼ teaspoon saffron threads
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
1 pound linguine or other pasta
Minced parsley for garnish

1. Combine the saffron with 1 tablespoon hot water in a small saucepan and let sit for 5 minutes. Meanwhile, bring a large pot of water to a boil and salt it.
2. Add the olive oil to the saffron-water mixture and warm over very low heat; when the mixture begins to bubble, turn off the heat. (At this point, you can let the mixture sit for 2 to 3 hours, or even overnight; rewarm before serving.)
3. Cook the pasta until tender but not mushy. Drain, then toss with the saffron oil and salt and pepper to taste. Garnish with the parsley and serve.