Dinner was Fini Linguini with a Green Puttanesca. The Pasta
Puttanesca (or Prostitute's pasta) is really a basic toss in concoction of
pantry staples with garlic, olives and capers a mainstay. Usually tomatoes
provide the sauce, but Melissa Clark of the Times Food section offered up her
version of a Green Puttanesca and I thought, why not? So besides the afore
mentioned trio, I added some scallions, mushrooms, baby spinach and asparagus
tips. I used olive oil, a 1/4 cup of chicken stock and a little vermouth to
steam everything and cooked it until it has reduced and thickened.
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