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.
