Linguine with Shrimp and Saffron Sauce

Directions

1. In a small bowl let the saffron soak in the wine for 5 minutes.
2. In a large pot of boiling salted water cook the linguine with the turmeric until al dente. While the pasta is cooking, in a large skillet heat the olive oil over moderate heat until it is hot but not smoking and add the shrimps stirring for a 1 minute. Add the garlic, salt and pepper to taste.
3. Cook until the shrimp turn pink, and transfer with tongs to a plate. Add the saffron mixture to the skillet and boil the mixture until almost all the liquid is evaporated.