Fettucine with Spiced Butter

- 1/4 teaspoon saffron threads           

- pinch of salt
- 2 tablespoons olive oil
- 100g butter
- 6 medium shallots
- 1/2 teaspoon ground ginger
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon ground cinnamon
- scant 1/2 teaspoon cayenne pepper
- 1/4 teaspoon red chilli flakes
- 1/4 teaspoon ground tumeric
- 1/4 teaspoon fine grain sea salt
- black pepper
- 225g egg fettucine
- 225g asparagus, sliced into rounds
- splash of cream
- 1/2 cup (60g) pine nuts
- 2 tablespoons roughly chopped mint
- 2 tablespoons roughly chopped parsley

1. Bring a large pot of water to the boil. While waiting for it to boil, place the saffron threads and pinch of salt into a mortar and pestle and crush it into a fine powder. Set aside

2. To make the spiced butter, place the butter and oil in a frying pan and cook the shallots gently for about 10 minutes, or until they soften and the butter browns a little. Stir in all the spices (except the saffron powder), the salt, and a little black pepper, remove from heat but keep warm.

3. Salt the boiling water generously and cook the pasta according to the packet until al dente. Barely 30 seconds before the pasta has finished cooking, add the asparagus to the pot. Stir in the saffron salt. Add pasta and asparagus to the butter mix, and add a splash of cream. Toss well. Serve in large bowls and sprinkle with pine nuts, mint and parsley.