Fettuccine with Prawns, Peas, Tomatoes and Cream Sauce

0 In a small bowl let the saffron soak in the wine for 5 minutes.
1 In a large pot of boiling salted water cook the linguine, the frozen peas with the turmeric until al dente.
2 While the pasta is cooking,  in a large skillet heat the olive oil over moderate heat until it is hot but not smoking and add the onions stirring for a 1 minute. Add the garlic, salt and pepper to taste.  Add the fresh chopped tomatoes and cook for 3 to 5 minutes.  Add the wine and cook for another 5 minutes.  Add the cream and boil the mixture until the liquid is reduced by half.  Add the prawns and cook until the prawns turn pink, 1 minute. Season to taste.
3 Season to taste.
4 Drain the pasta and place back in to the pot that they were just drained from.  Add the prawn sauce to it and blend well.