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