Since I am still in a Spain state of mind, lets talk more about Saffron. Since I got a great deal on saffron in Spain (where it is from), I decided to use it in this recipe for saffron noodles I found in the January issue of Food Network mag. You can also find the recipe online. I edited my version, leaving out the vanilla extract and subbing scallions for chives. This is a simple plate of noodles to make as an appetizer or for a main course!
Papparadelle noodles [$1]
2/3 cup heavy cream [$3]
1 shallot [$1]
1 lemon – both juice and zest[$1]
Parmesan cheese [$4]
Pinch saffron threads [these can be quite expensive in the US, either buy a small amount or buy a bunch and have it forever; a little goes a long way with saffron]
Add the pasta to the boiling water and cook as the label directs. Remove 1/4 cup cooking water, then drain the pasta and transfer to the skillet with the sauce. Add the reserved cooking water, the Parmesan and half of the scallions and toss to coat. Serve topped with the lemon zest, remaining scallions and more cheese.