Spaghettoni with Jasmine, Saffron, and Chamomile

This delicate, bright yellow pasta dish is full of rich and surprising flavors.

Serves
4–6
Time
1 hour

BETH GALTON

Updated on April 9, 2024

These floral, buttery noodles from chef Antonia Klugmann at L’Argine a Vencò can be infused using either fresh or dried flowers. Steep the flowers in the butter and pasta cooking water in advance if desired, and reheat when ready to use. Any tubular pasta like bucatini or spaghetti, cooked al dente, will work.

Featured in “5 Unsung Pasta Classics Every Carb Lover Should Try” by Stacy Adimando.

Ingredients

1 Tbsp. dried jasmine buds
1 tsp. honey
2 generous pinches saffron (about 60 strands), or more as needed
Kosher salt
16 Tbsp. unsalted butter
1 Tbsp. plus 1 tsp. dried chamomile flowers, plus fresh flowers for garnish if desired
2 Tbsp. yellow cornmeal (fine polenta)
1 lb. spaghettoni
2 tsp. ground dried calendula

ADVERTISEMENTAD

Instructions

Step 1

Make the jasmine broth: In a medium pot, bring 1¾ cups of water to boil. Add the jasmine and steep for 10 minutes. Strain out the jasmine, then stir in the honey, saffron, and a pinch of salt. (The broth should be a saturated yellow; add more saffron as needed.) Set aside.

Step 2

Make the chamomile butter: To a small pot over low heat, add the butter and cook until melted but not simmering (about 130°F), 10 minutes. Add the dried chamomile and steep for 10 minutes, then strain and set aside.

Step 3

Meanwhile, in a dry medium skillet over medium heat, add the cornmeal and ½ teaspoon of salt. Cook, stirring continuously, until toasted, 11–13 minutes. Transfer to a bowl and set aside.

Step 4

Bring a large pot of salted water to a boil. To a large skillet over medium heat, add the jasmine broth. Add the pasta to the boiling water and cook until softened slightly, 4 minutes. Using tongs, transfer the pasta to the jasmine broth; cook, tossing and adding pasta water as needed, until al dente, 3–5 minutes.

Step 5

Transfer the pasta to a platter and add three-quarters of the chamomile butter. Season to taste with salt and toss to coat. Dust with the toasted cornmeal, top with the remaining butter, and sprinkle with the calendula powder and chamomile flowers. Serve immediately.

Make the jasmine broth: In a medium pot, bring 1¾ cups of water to boil. Add the jasmine and steep for 10 minutes. Strain out the jasmine, then stir in the honey, saffron, and a pinch of salt. (The broth should be a saturated yellow; add more saffron as needed.) Set aside.
Make the chamomile butter: To a small pot over low heat, add the butter and cook until melted but not simmering (about 130°F), 10 minutes. Add the dried chamomile and steep for 10 minutes, then strain and set aside.
Meanwhile, in a dry medium skillet over medium heat, add the cornmeal and ½ teaspoon of salt. Cook, stirring continuously, until toasted, 11–13 minutes. Transfer to a bowl and set aside.
Bring a large pot of salted water to a boil. To a large skillet over medium heat, add the jasmine broth. Add the pasta to the boiling water and cook until softened slightly, 4 minutes. Using tongs, transfer the pasta to the jasmine broth; cook, tossing and adding pasta water as needed, until al dente, 3–5 minutes.
Transfer the pasta to a platter and add three-quarters of the chamomile butter. Season to taste with salt and toss to coat. Dust with the toasted cornmeal, top with the remaining butter, and sprinkle with the calendula powder and chamomile flowers. Serve immediately.