I have found that as my diet shifts from the dishes I have enjoyed all my life based on my many years living in Italy, I find it more and more challenging to find dishes that don’t bring me back to a good plate of pasta or to many of the usual dishes I cooked for myself in the past.
My brother has asked me to submit a post with my recipe for Spaghetti Alle Vongole, so this entry is dedicated to him and to all the spaghetti alle Vongole we have enjoyed together, especially under the bright sunshine of Capri.
Most recipes here in the U.S.
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A simple rustic dish which is easy to prepare, healthy and delicious….
1/4 cup olive oil
2 Cups shelled or frozen peas
1 small shallot minced
1 clove garlic smashed
1/2 cup dry white wine
Pinch of red pepper flakes
1 cup water
I found this recipe in a great cookbook from one of my favorite restaurants in Sydney, Pilu. You need to keep your eyes on the sauce, since not much liquid is used you need to make sure it does not dry up. Use a bit more wine or add some pasta cooking liquid to keep it loose. The result is simply delicious. Recipe serves 6 people.
To most these words mean absolutely nothing, but if you grew up in Italy as I did, they represent every child’s initiation into culinary delight. No, this is not some weird, eclectic pasta with donkey meat – for you Spanish speaking fans – but a simple dish of spaghetti, butter and a sprinkle of Parmesan cheese. “Burro”, is the Italian word for butter.