Lemon Poppy Fettuccine

Announce spring with this delightful dish of egg tagliatelle tossed with a creamy
lemon and wine sauce with Parmigiano Reggiano cheese.
Ingredients
1 cup chicken stock or vegetable stock
A large pinch of saffron threads
2 tablespoons extra virgin olive oil (EVOO)
3 tablespoons butter
2 large shallots, minced
Salt and pepper
3 tablespoons poppy seeds
Zest and juice of 1 lemon
2 cloves garlic, finely chopped
1/2 cup dry white wine
1/2 cup heavy cream
1 cup freshly grated Parmigiano Reggiano cheese
1 pound egg tagliatelle
1/2 cup flat leaf parsley, finely chopped
Serves 4
Preparation
Bring a large pot of water to a boil for the pasta. Place the stock in small pot with the
saffron over low heat to warm.

Heat the EVOO, two turns of pan, in a large skillet over medium heat with the butter.
When the butter foams, add the shallots and season with salt and pepper. Stir for 2-3
minutes; add the lemon zest, garlic and poppy seeds and stir for 1-2 minutes. Deglaze
with the wine and reduce until almost evaporated. Add the warm saffron stock and
cream; let reduce while the pasta cooks.

Cook the pasta in salted boiling water to al dente. Reserve half a cup of the starchy
cooking water and drain the pasta. Toss with the sauce, using the reserved cooking
water as needed to incorporate the cheese and sauce into a thick coating on the pasta.
Add the lemon juice and parsley; adjust the salt and pepper. Serve.