Shells With Spices

Preparation:

Preparation: Cut the speck into strips. Mount and chop the onion. Put a saucepan with plenty of water on the fire, bring it to the boil, salt it, add the shells and cook them. In the meantime, melt the butter in the oil in a pan, add the onion and let it dry. Add the speck and brown it, stirring occasionally. Add the cream and thicken over medium heat, stirring. Add the curry and saffron, stir and remove from heat. Drain the pasta al dente and pour it into the pan with the sauce. Sauté it for a few moments and serve it piping hot.