Entrée — Quick Spagetti with Sage (or other fresh herb) by dvdlee

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Entree -- Quick Spagetti with Sage (or other fresh herb)
Submitted by dvdlee on August 27, 2004 at 10:24 am

DESCRIPTION
Entree -- Quick Spagetti with Sage (or other fresh herb)

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
From the Cookbook "In and Out of the Kitchen in 15 minutes or Less" by Ann Wilson (a very well known English Chef -- founder of La Varenne in Burgundy lavarenne.com).

Note: you can make this using the same technique, but changing the feature herb to basil, oregano, marjoriam, dill weed, thyme, or even tarragon (adjust amounts per herb of course). (A variation for parsley is given below). You can also add a topping of an anchovy or two or some prochutto or smoked salmon.

1 lb. spaghetti, spaghetini, or tagliatelle
2 large bunches of fresh sage
4 oz. extra virgin olive oil
salt
freshly ground pepper
Grated Parmesan cheese

Wash and dry the sage. Strip the individual leaves from the sage stems. Coarsely shread the leaves (make a small stack of leaves, roll them up and slice to produce strands of sage.) Place sage in a heat-proof bowl.

Boil the pasta until it is al dente (cooked, but not dry in the center). At the same time heat the oil in a very small pan until it almost smokes.

When the pasta is done, drain it in a colendar.

Pour the extremely hot oil over the sage leaves -- stir them once with a wooden spoon to make sure they are completly coated. (The oil should be hot enough to create a 'sizzle when it hits the sage.)

Immediately add the pasta and toss it a time or two. Add salt and a good amount of black pepper. Toss until all ingredients are blended.

Serve into warm plates and top with a good coating of Parmesan cheese.

Variation: Tagliatelle with Parsley & Pine Nuts

Substitutue flat leaf parsley for the sage. Coarse chop and put in serving bowl. Heat the oil in a small pan, and saute 2 oz. fresh pine nuts for 1-2 minutes until lightly brown. Pour oil/nuts over parsley, add the cooked pasta and toss. Just before serving sprinke a Tablespoon of good quality balsamic vinegar.

NOTE: Pine nuts go rancid easily -- so make sure yours are fresh.

Real balsamic vinegar is terrible expensive -- so I use a 'restaurant technique'. I get the best 'ordinary' balsamic vinegar I can find (Usually 365 Balsamic Vinegar from Whole Foods.) Then empty the entire bottle in a porcelain saucepan and cook (a high simmer -- just below boiling) until the vinegar has reduced to half of its original volume. Let cool. Bottle and use per instructions. This really improves the taste of the 'cheap stuff'.

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