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Here are the ingridients that are required to make a heavenly Linguine with speck, saffron and asparagus:
- Get of linguine.
- Get of Few asparagus tips, washed and chopped.
- Take of chopped speck – about 100 g.
- Prepare of Saffron.
- Prepare of Glug of white wine.
- Use of Small chopped onion.
- Prepare of Salt.
- Get of Olive oil.
- Take of Parmesan to serve.
Done with the ingridients? Below are the sequences on cooking Linguine with speck, saffron and asparagus:
- Bring a pot of salted water to the boil and cook pasta according to instructions. Cook onion gently in a little oil. Add the asparagus and cook for about 2 mins.
- Add the speck and cook for a min on medium high. Then add the wine and let it evaporate. Add a ladle of pasta cooking water to the sauce and cook on low for remaining pasta cooking time.
- Add saffron to pasta water towards the end. Drain pasta al dente and add to sauce. Mix well and serve with Parmesan cheese and a drizzle of olive oil 😀.
When pan is hot add the asparagus to the pan and saute over the med-high flame for a couple of minutes. Then add the snap peas and cook for a minute or. Toss until butter is melted, adding enough pasta water to create a thin sauce that. Meanwhile, heat olive oil in a large skillet over medium heat until shimmering. Cook asparagus and pasta according to pasta package directions, omitting salt and fat.
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