All Photos by Karen Mordechai
Tip: When making pasta, wait until the water boils to add your salt. Add a large handful and let the water boil again. You want the water to taste like sea water.
Tagliattele with Young Garlic, Asparagus and Mushrooms
6 bulbs young garlic, trimmed of the stem and scape, cut in half lengthwise 1 bunch asparagus, shaved into ribbons with a vegetable peeler 1 lb of mixed mushrooms, cleaned and stemmed 1 c white wine ½ c half and half 1 lb fresh tagliatelle salt and pepper
Boil water for the pasta. In the meantime, in a heavy skillet, add 4 tbl of olive oil and sauté the young garlic until caramelized and just soft. 10-15 minutes. Add mushrooms and cook until they give up their liquid. Pour in the wine and let reduce by half. Cook the pasta and remove from pot when just al dente. Add the cooked pasta directly to the vegetables and turn to coat, keeping the flame low. Pour in the half and half and toss. Add asparagus ribbons and toss. Remove from heat and shave some parm-regg over top and toss. Plate and drizzle with a little truffle oil and more parm-regg.
Recipe courtesy of Casey Solomon for Sunday Suppers