Samphire, aka Salicornia europaea is a type of sea vegetable more commonly known as “sea beans”, “beach asparagus” or “glasswort”. It has a crunchy texture and a briny, slightly salty taste. I first had them several years ago at Craft, Tom Colicchio‘s (of Top Chef fame) restaurant in Gramercy Park, here in New York City. As I recall, it was served as an amuse-bouche — simply sautéed in unsalted butter or perhaps a touch of olive oil. I instantly fell […]
Score another one for minimalist pasta sauces: an sauce that combines mussels harvested from Long Island Sound, then steamed with a little white wine and shelled; then combined with extra-virgin olive oil, garlic, mussel juices and watercress. It’s a sauce that’s redolent of winter and of the sea. Untouched by tomatoes, it has a purity that teaches you what seafood should taste like. You can’t ask for much else than that. Spaghetti with mussels, garlic and winter greens
I love minimalist pasta sauces. Many classics in Italian cuisine, especially when it comes to pasta, depend on the excellence of one’s ingredients. Dishes such as aglio e olio, cacio e pepe and fettucine carbonara to name but three fully depend on having top-quality ingredients. The less you have, the greater the sum of all a dish must be. Spaghetti with butter, Parmigiano-Reggiano cheese and black pepper Not quite cacio e pepe, but something very close to it.
Cheeky little bugger, isn’t he? I got him at Citarella for a little over $28. Amazing how much meat there is out of a 2 lb. lobster. 3/4 went into dinner last night with the remainder into this morning’s breakfast. Thin spaghetti with lobster, heirloom tomato and rocambole garlic
The beauty of this lovely bowl of pasta is that you can have it ready in 20 minutes, from start to finish. Spaghetti with scallops, Jersey tomatoes and herbs Click here to view a high-resolution version of this picture. For this dish to work, you really need to have fresh tomatoes at the peak of their ripeness. They don’t have to be Jersey tomatoes. You can use plum tomatoes, beefsteak tomatoes, or even heirloom tomatoes. Fresh, sweet, ripe tomatoes bursting […]
Categories: cooking, food, food photography, general, Italian food, Presto Pasta Nights, recipe, summer • Tags: dinner, food photography, foodblogging, Just Another Meatless Monday, locavore, meatless, Midnight Maniac Meatless Monday, pasta, scallops, spaghetti, tomatoes
Spaghetti alla puttanesca Click here to view a large-size version of this picture. This version uses salt-packed anchovies instead of the usual olive-oil packed variety. Soak anchovies in 1/2 cup warm milk, press out liquid with a wooden spoon and proceed as normal. Puttanesca sauce consists of crushed garlic warmed in olive oil, to which are added anchovies, crushed tomatoes, capers, olives and occasionally peperoncini or red pepper chile flakes. Goes well with a glass of pinot noir or other […]
This is an adaptation of a recipe by Marcella Hazan in her cookbook Marcella Cucina. Spaghetti with lobster and spicy tomato sauce Click here to view a high-resolution version of this picture.