Avenue Safran

Preparation

1. In a frying pan, melt the butter, and brown the clove of garlic and the shallots (pounded). Don't forget to retire the garlic's germ.
2. Out of the fire, add the white wine, the cream and the pistils of saffron.
3. Put the frying pan in a warm bath, reduce the fire until the water simmer gently. Add the egg yolks one by one, and mix with a spatula until obtain a cream. Add salt and pepper.
4. At the same time, cook the spaghetti « al dente ». Drain and add them in the frying pan, and mix slowly. Savour immediatly with grated Parmesan.