What
you need,
1
½ cups chicken stock, low sodium (I used some homemade stock I had made and put
in the freezer!)
2
health pinches of saffron threads (I probably used a good heaping teaspoon)
Salt
and Pepper
3
ears of fresh sweet corn
2
tbsp. extra virgin olive oil
2
tbsp. butter
1
Fresno chili pepper, finely chopped (any hot pepper would do here, even red
pepper flakes)
2
shallots, finely chopped
2-4
cloves of garlic, minced
2
tbsp. chopped fresh thyme
1
tbsp. flour
1
tbsp. lemon zest
½
cup white wine (I didn’t have any so I used some extra chicken stock instead)
1/3
cup heavy cream
¼
cup grated Parmesan cheese, plus more for serving
Finely
chopped fresh parsley for serving
To
start combine the 1 ½ cups of chicken stock in a small pot with the saffron and
bring it to a boil. Lower the heat and continue to simmer until it has reduced
by one third.
Meanwhile
bring a large pot of salted water to a boil and cook the pasta according to
package directions. Drain the pasta and reserve about ½ a cup of the cooking
water.
Cut
the corn off the cobs and set aside.
In
a large skillet heat the extra virgin olive oil over medium high heat. Melt the
butter into the oil and when it foams add in the corn. Cook for about 5 minutes
until the corn is just starting to brown. Add the chopped chili pepper,
shallots and garlic to the pan. Cook for 1-2 minutes until fragrant. Season
with salt and pepper and add the thyme. Cook stirring for another 2-3 minutes.
Stir in the flour and cook for 1 minute, add the lemon zest. Deglaze the pan
with the wine or chicken stock.
Stir
in the saffron stock and bring to a bubble. Stir in the cream then lower the
heat to a simmer.
Stir
the grated cheese into the sauce and add the pasta tossing gently to coat. Use
a little of the reserved pasta water to thin the sauce if you need to.
Sprinkle
with the chopped fresh parsley and more cheese.
Jen of My Tiny Oven
