Linguine in Saffron Sauce (Olive Garden)

• 1 lb linguine, cooked according to package directions
• 10 cups chicken broth or 2 12 quarts chicken broth
• 1 pinch saffron
• 2 teaspoons tarragon
• 1 cup heavy cream
• 14 lb sweet butter
• fresh parsley, chopped

1. PLACE chicken broth in a saucepot and bring to a simmer.
2. CHOP saffron carefully and add it to broth along with the tarragon.
3. Let broth reduce to 1/3 quart.
4. Add cream and reduce sauce to desired consistency.
5. Strain the sauce and add butter a little at a time.
6. HOLD sauce until ready to serve.
7. Add drained pasta to sauce and stir to thorougly coat.
8. TRANSFER to large platter and garnish with chopped parsley.
9. Serve immediately.

linguine, chicken broth, saffron, tarragon, heavy cream, sweet butter, fresh parsley

Taken from www.food.com/recipe/linguine-in-saffron-sauce-olive-garden-495869 (may not work)