: Bardolino chiaretto
Bring the cream to a boil and add the saffron. Season with salt and pepper and let reduce for a few minutes. Set the saffron cream aside.
Heat the olive oil with the garlic cloves until very hot then fry the asparagus tips until crispy. Bring a large pot of salted water to a boil and cook the bucatini until it´s just al dente.
Drain and transfer to a pan with the saffron cream and sauté briefly. Serve, topped with the asparagus tips.
14 oz (400 g) Delverde bucatini
25 asparagus tips
3/4 cup (180 ml) heavy cream
2 pinches of saffron
2 tbsps extra-virgin olive oil
2 garlic cloves, unpeeled
salt and pepper