Raisin And Olive Fettuccine

• 1/4 cup hot water
• 1/4 teaspoon saffron threads
• 4 ounces fettuccine
• 2 teaspoons butter
• 2 1/2 tablespoons heavy whipping cream
• 1 teaspoon grated Parmesan cheese (optional)
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon paprika
• 3 ounces paneer cubes
• 1 1/2 ounces pitted green olives, sliced
• 1/2 ounce raisins

1. Combine hot water and saffron in a small bowl; let sit until water turns yellow.
2. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
3. Heat butter in a skillet over medium heat; add cream and bring to a boil. Reduce heat to medium-low and mix Parmesan cheese, salt, pepper, and paprika into cream mixture; simmer for 1 minute.
4. Mix saffron water, paneer, olives, and raisins into cream sauce and simmer until sauce is thickened, about 1 minute. Add fettuccine to sauce and toss to coat; simmer for 5 minutes.

hot water, saffron threads, fettuccine, butter, heavy whipping cream, parmesan cheese, salt, ground black pepper, paprika, paneer cubes, green olives, raisins

Taken from www.allrecipes.com/recipe/242337/raisin-and-olive-fettuccine/ (may not work)