Tagliatelle with Saffron & Mascarpone Sauce

18-24oz/450-600g tagliatelle 2-3 large shallots
1 garlic clove
4tbsp/60ml olive oil
1 pinch of saffron strands
1 glass dry white wine
1lb/450g Mascarpone cheese
salt and pepper
handful of torn fresh basil leaves to garnish

1. Cook the pasta in plenty of boiling salted water for about 10 minutes.

2. Finely chop the shallots and garlic. In a large frying pan heat the oil, add the shallots and garlic and fry for 2-3 minutes.

3. Add the saffron, then half of the wine and finally add the Mascarpone cheese. Simmer gently for a few minutes, add the remaining wine, and season to taste with salt and pepper.

4. Drain pasta, add sauce and garnish with basil leaves.