Spring cleaning around here happens in August, if at all. I don’t know why I wait until just before the mice move in to clean the house from stem to stern, but that’s what I do. Like clockwork, I finished the Deep Clean of the kitchen last week, and the first mouse walked into the live trap three days later. Bah!
While cleaning, though, the Captain and I went through all the cookbooks in the kitchen to see if there were any we could live without (there were three). We stumbled upon a very slim magazine called “Primi Piatti, Speciale Pasta Corta” that was languishing on the top shelf. Neither of us can remember where on earth it came from. But it was great fun to rediscover it.
The Captain is a meat eater, first and always. But on Fridays he frequently cooks up something yummy from the sea. Lately we seem to have been on a fresh tagliatelli kick – well, perhaps I should say ‘fresh’ as we’ve been buying packaged fresh pasta at the grocery store. It is not, perhaps, as fresh-fresh as from the pasta fresca shop, but it is a lot fresher than dry pasta. Although the recipe from our funny magazine is for farfalle (all the recipes are for short pasta), we substituted tagliatelli with no ill results.
This is easy to fix, and a joy to eat. It’s almost a meal in itself, but we followed up with a tomato and red onion salad, and then nectarines. The recipe is over on the right under recipes.