Jun 19, 2009

The Pasta Chronicles: Part IV

La Fabbrica Della Pasta di Gragnano: the best pasta artisans from the world's top dried pasta producing region, Gragnano. Imported by, and exclusive to, Cheese Boutique!

As for the best fresh or egg pastas, we shall learn more about those in upcoming posts.


Today's recipe comes straight from CheeseB grand-mère Modesta Pristine. The question was this-- what is the best sauce to compliment the Scialatielli al Limone, pretty lengths of delicate, lemon-infused pasta?

Her instructions:
Begin with some garlic in olive oil, then add cherry tomatoes, but be careful as they are delicate. Add the jar of clams (in clam juice), then it can sit a little and let the flavours mingle. Cook pasta al dente (of course!) and simply top with the sauce. Nothing more complicated than that.

Cherry tomatoes, garlic, and olive oil

I also threw in a splash of white wine, a bit more olive oil, and freshly ground pepper and sea salt. Then a little of the Italian parsley. I hope Modesta would approve-- I suspect that she is a very good cook!


A perfect plate of Pasta

The lemony pasta was delicious and exactly what is needed for a seafood-based sauce such as this. Served with white wine, it was absolutely heavenly. Those jarred clams (from CheeseB) are nice meaty little things, and provide a rich liquid for the sauce. Good to the last drop.

Ingredients:

La Fabbrica Della Pasta di Gragnano Scialatielli al Limone
Jar of clams in their own juice
Cherry tomatoes
Italian Parsley
Garlic
Olive oil
Salt, Pepper

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