1 stick of butter
2 tbs. olive oil
2 tbs. capers
6 garlic cloves-diced
1/2 c white wine
pinch of saffron
juice from one lemon
salt & pepper to taste
1 lb. spaghetti
Melt butter and olive oil in pan, add garlic and sauté' for 2-3 minutes.
Meanwhile, cooking pasta, then drain and set aside. Add cooking wine, let evaporate..
Then dilute saffron with warm water. Then add capers, lemon juice, little lemon zest
and the saffron. Let simmer 2-3 minutes, then add spaghetti and toss altogether and
make sure all well coated, cook a few seconds and ten serve.
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