1/4 tsp. ground saffron
1/2 cup olive oil
2 cloves garlic, finely minced or pressed
3 tbsp. freshly squeezed lemon juice
1/4 tsp. ground cumin
2 tsp. ground tumeric
1 tsp. granulated sugar
salt
1 lb. pasta
2/3 cup pine-nuts, lightly toasted
1/2 cup currants, plumbed in hot water for 20 minutes and drained
1/4 cup each chopped fresh parsley and mint
3 tbsp. chopped fresh cilantro
fresh mint sprigs
2 lbs. Toulouse Garlic Sausage

Dissolve saffron in olive oil and let stand about 15 minutes. Add garlic, lemon juice, cumin, tumeric, sugar and salt and pepper. Set aside. Cook pasta al dente. Drain and rinse. Place in bowl and toss with oil mixture. Add pine-nuts, currants, chopped mint, parsley, and cilantro to pasta. Set aside. Grill sausage and slice. Arrange around outside of platter and place pasta mixture in center. Garnish with mint.