• Bring a pot of water salted like the sea to a boil.

Make the chamomile broth:

• In a jar, pour in 3/4 cup boiling water. Add the chamomile tea, honey, saffron and a pinch of salt. Gently shake the jar to combine, then let steep for 10 minutes. Set aside.

Make the chamomile butter:

• Melt butter in a small pot over low heat, then add dried chamomile and steep for 10 minutes.
• Cook pasta in boiling water for 4 minutes, until just softened slightly but not fully cooked. Heat a large skillet over medium heat and pour in the chamomile broth, then transfer pasta to the skillet with broth. Cook, tossing and adding pasta water as needed until as dente, around 3 minutes more.
• Strain the chamomile butter into the pasta and season. Transfer to a serving dish, dust with panko crumbs and sprinkle with lemon zest.