INGREDIENTS
3
ears Corn
1
Flat-leaf parsley
1
Fresno chile pepper
3 cloves
Garlic
1 tbsp
Lemon, zest
2
Shallots
2 tbsp
Thyme, fresh
1 1/2 cups
Chicken stock
1 lb
Egg tagliatelle
1 tbsp
Flour
2
Healthy pinches saffron threads
1
Salt and pepper
2 tbsp
Butter
1/4 cup
Heavy cream
1
generous handful Parmigiano-reggiano, grated
1/2 cup
White wine
2 tablespoons EVOO