1 pinch saffron threads
1 cup corn kernels
2 cloves garlic (finely chopped)
1 large green chilli (deseeded and finely chopped)
1 shallot (peeled and finely chopped)
½ tsp lemon juice
1 tsp curry powder
240 g angel hair pasta
400 ml water
2 tbsp olive oil
¼ tsp salt + extra to taste
freshly ground black pepper (to taste)
In a deep saute pan, heat up olive oil on a medium heat. Saute the shallot until translucent.
Add the garlic and green chilli, and saute for 30 seconds. Add the corn kernels. Stir the curry powder in.
Pour water in, add salt, and drop the saffron threads in to infuse. Bring to a boil, and cook for 1 minute.
Use an immersion blender to roughly blend up the sauce.
Add the pasta, and stir to separate strands. Bring to a boil, stirring periodically.
Test the pasta, and add more water if needed.
When the pasta is cooked al dente, season with extra salt if needed, and freshly ground black pepper. Stir in lemon juice and serve immediately.