Instructions

• Fill a large pan with water and bring to a rolling boil for the pasta. Salt the pasta water well.
• While the water heats, place the large pinch of saffron threads in a small saucepan or heatproof bowl and pour the 4 tablespoons of boiling water over them. Leave to steep for 3–4 minutes.
• Add the linguine to the boiling, salted water and cook for 1 minute less than the package instructions indicate.
• Meanwhile, in a separate wide saucepan set over medium heat, combine the saffron with its soaking liquid, the 1 ⅓ cups double cream, 2 oz grated parmesan, and 1 teaspoon lemon zest. Stir until the mixture comes to a gentle simmer, then simmer for 2–3 minutes, stirring occasionally.
• Stir in the 1 teaspoon chopped chives and the 11 oz peeled cooked shrimp and cook for about 1 minute, until the shrimp are just heated through. Taste and season with salt and pepper.
• Remove the sauce from the heat. Crack the 2 egg yolks into a small bowl and whisk until smooth. Temper the yolks by gradually whisking in a little of the warm sauce (or a splash of the reserved hot pasta water) until the yolks are warmed and glossy, then whisk the tempered yolks into the sauce off the heat.
• Before draining the pasta, reserve 1 cup of the pasta cooking water. Drain the linguine, then return the pasta to the pot or a large serving bowl. Pour the sauce over the pasta and toss to coat. If the sauce is too thick, thin it with some of the reserved pasta water a little at a time until you reach the desired consistency.
• Serve immediately, garnished with the remaining chopped chives.