I never realized how welcoming a hot plate of pasta could be on a cold, blustery day….nothing fancy now I am not talking about some of the lobster and pasta dishes but a simple pasta and a tomato sugo (sauce) and a sprinkle of freshly shaved parmigiano-reggiano cheese..a glass of Montepulciano d’Abruzzo and there you have it ..my best defense to venture out on a cold, snowy day in the mountains of Abruzzo
But if you want more Holiday cheer, here is another recipe from the Gourmand World Award Winning Cookbook The Basic Art of Italian Cooking: Holidays & Special Occasions- 2nd edtion..I think this dish will also be making it’s way onto our table for Vigilia dinner (Christmas Eve dinner) or as many have come to call this The Feast of the Seven Fishes..it makes a great first course or one of the many courses..
Tagliolini Pasta with Mussels
excerpted from The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition winner of the Gourmand World Cookbook Award. You can find it here, but it is now available from kindle in many different countries
First Course
Tagliolini is an egg noodle pasta that is a traditional pasta served in the Emilia-Romagna region but is now sold all over the world.
Serves 4.
- 1 lb Tagliolini pasta (Egg Noodle Pasta)
- 1 lb zucchini
- 1 ½ pounds fresh mussels
- ¼ cup chopped onion
- 1 scallion
- 6 tablespoons extra virgin olive oil
- 1 handful fresh basil
- 1 tablespoon freshly chopped parsley leaves
- Salt
- Freshly ground pepper to tasteChop onion and scallion. Place 2 tablespoons of olive oil in a saute pan. Saute on medium low heat for 5 minutes, do nor brown. Wash and slice zucchini into small sticks. In another saucepan,place in 2 tablespoons of olive oil, warm for 1 minute and place in zucchini, saute for 5 minutes,season with salt and pepper to taste. In another sauce pan place in 1 tablespoon of olive oil, place in washed mussels and chopped parsley. Cover and when mussels have opened their shells, remove from heat. Set aside. Remove mussels from pan and shell. Filter the water from cooking mussels and set aside. Place shelled mussels, cooking water, sautéed zucchini, in saute pan with onion. Saute together for 2-3 minutes. Remove from heat. Place in chopped basil and remaining olive oil. Cover and set aside. Cook noodles. Drain. Place into saute pan with mussels, place over moderate low heat for one minute, toss gently.
Serve.
.**Need Last minute ideas for Holiday Gifts,find them here
**March 24-45, Charlottesville, Va, Virginia Festival of the book appearance with my ,latest book The Basic Art of Italian Cooking: DaVince Style that was selected to be a part of the event! see you there or for more info and opportunities on sponsoring the appearance or The Basic Art of Italian Cooking by Maria Liberati tm there email us at : events@marialiberati.com
**May 3 ,2012-join me on a luxury once in a lifetime,all inclusive cruise to Italy
