Serves: 4  
Cooking time:  30 Minutes

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• 400 g dry spaghetti
• 10 ml olive oil
• 300 ml Clover Fresh Cream
• 250 ml dry white wine
• 200 ml chicken stock
• Pinch of saffron
• 100 g Clover Mooi River Salted Butter
• 3 ml freshly ground black pepper
• 5 ml sugar
• 1 kg smoked ham, cubed
• 10 ml crushed garlic
• 125 g mini Rosa tomatoes
• 100 g button mushrooms, sliced
• 100 g frozen peas, blanched
• Grated rind of 1 lemon
• Salt and freshly ground black pepper, to taste

To serve

• Fresh rocket leaves

1. Cook the pasta according to instructions on the pack, drain and toss with olive oil.
2. Meanwhile, heat the cream, 200 ml wine, stock and saffron together. Simmer over a medium heat until the sauce has reduced by half. Add 50 g of the butter and sugar and whisk to combine. Stir until the butter has melted. Set aside.
3. Heat the remaining butter in a heavy-based frying pan. Add the ham, garlic, tomatoes, mushrooms and peas in batches and fry for 2 minutes or until the ham is heated through and tomato skins start to wrinkle.
4. Add the remaining wine, lemon juice and rind to sauce. Heat over a medium heat until heated through. Add the pasta and ham mixture to the sauce. Season to taste and gently toss to mix.
Serve pasta warm with rocket leaves.