Finely chop the shallots and slightly fry them in the butter. Add the wine and let it evaporate on a high heat. Slowly cook for approximately 15 minutes and then add the cream. Cook for 15 minutes and then add the yogurt, salt and pepper.

Boil water, add the saffron and cook the spaghetti. Pour spaghetti in the pan with the cream sauce and stir it well. Sprinkle parmesan on top and serve hot.