Lobster Tagliatelle with Saffron Cream Sauce

Ingredients

• 200 g Tagliatelle (fresh)
• 200 g Lobster meat (cooked, peeled)
• 120 ml Heavy cream
• 0.1 g Saffron threads
• 60 ml Dry white wine
• 1 clove Garlic, minced
• 1 tbsp Olive oil
• 2 tbsp Toasted pine nuts
• 1 tbsp Fresh parsley, chopped(optional)
• to taste Salt
• to taste Black pepper

Instructions

1. 1

   Cook the fresh tagliatelle in a large pot of salted boiling water for 2-3 minutes, or until al dente; drain, reserving 1/4 cup pasta water.

2. 2

   While the pasta cooks, heat olive oil in a skillet over medium heat, add minced garlic and sauté 30 seconds, then deglaze with white wine and reduce by half (about 2 minutes).

3. 3

   Stir in the heavy cream and saffron threads, simmer gently for 3‑4 minutes until the sauce thickens slightly; season with salt and black pepper.

4. 4

   Add the cooked lobster meat to the sauce, warming it for 1‑2 minutes, then toss in the drained tagliatelle, adding reserved pasta water as needed to achieve a silky coating.

5. 5

   Plate the pasta, garnish with toasted pine nuts and optional chopped parsley, and serve immediately.