Pasta Sauce 2

Saute about a cup full of finely chopped mixed herbs (parsley, basil, mint or whatever you fancy), spring onions and green chilies in butter.  
Add a shot of leftover champagne or white wine, stir, add sufficient crème fraiche to get the quantity of sauce you need, stir, add a dash of saffron, freshly ground white or black pepper and salt to taste. Let simmer just a few minutes.