Saffron Radiatori with Confit Leeks, Toasted Almonds, and Aged Cheese Crumbs

Instructions

1. 1

   Bring a large pot of salted water to a boil. Meanwhile, place the saffron threads in the hot water and let them steep for 5 minutes.

2. 2

   In a large skillet, melt the butter with 1 tablespoon olive oil over medium-low heat. Add the leek and 1/2 teaspoon salt, and cook for 10 to 12 minutes until very tender and lightly golden, stirring occasionally.

3. 3

   Add the garlic to the leek and cook 1 minute more, just until fragrant.

4. 4

   In a separate small skillet, add the remaining 1 tablespoon olive oil and toast the sliced almonds over medium heat for 2 to 3 minutes. Stir in the breadcrumbs and cook 1 to 2 minutes more, until everything is golden. Remove from the heat and mix with half of the grated Manchego, a little lemon zest, and a pinch of black pepper.

5. 5

   Cook the radiatori pasta in the boiling water according to package directions until al dente, usually 9 to 11 minutes. Reserve 240 ml / 1 cup of the pasta water and drain the pasta.

6. 6

   Add the cream, saffron infusion, remaining Manchego, remaining lemon zest, lemon juice, and black pepper to the leek skillet. Cook over low heat for 2 to 3 minutes until smooth. If you want to keep the sauce very hot without boiling, you may place the skillet briefly in the oven at 250°F / 120°C for 2 to 3 minutes.

7. 7

   Add the drained pasta to the sauce and toss well. Gradually add some of the reserved pasta water until the sauce becomes silky and coats the pasta. Taste and adjust with salt and black pepper.

8. 8

   Serve the pasta hot and finish each portion with the toasted almond-breadcrumb mixture and the chopped fresh parsley.