Saffron Spaghetti

This sophisticated spaghetti goes with almost anything.
500 g spaghetti
80 ml white wine
1 pinch saffron threads
200 ml cream
½ garlic clove
Cook the spaghetti in boiling salted water until al dente. Meanwhile, bring the white wine to the boil with the saffron threads and garlic clove. Leave to steep for 2 to 3 minutes before adding the cream. Simmer for 1-2 minutes then add the spaghetti and finish cooking for a further 1-2 minutes.

Remove the garlic clove before serving. This dish fits nicely together with the stuffed chicken breasts.