kalanamak wrote:

> Curly Sue wrote:
>
> > I use it just like regular pasta. Any sauce that I've tried
> (tomato,
> > pesto, etc.) worked nicely.
> >
> > Sue(tm)
> > Lead me not into temptation... I can find it myself!
>
> I love it cold with a good olive oil and lemon juice dressing, finely
> minced onions, some Greek Seasoning and maybe a hint of sherry vinegar
>
> or a hint of dijon mustard,

.....mmmmmmm....toss in some feta cheese and invite me over....

> Hot I like a thick, strong tomato sauce, but a heavily garlic
> primavera
> is good too. Then there is baked in mac and cheese, and....well. I
> will
> have to say I like it in every thing but the most tenderfoot of
> marinaras. For that I like a white angel-hair pasta. Also, a tricolor
> for a minced broc, minced olive, chunked onion minced raw cauliflower
> pasta with a roasted walnut oil and champange vin dressing.

A "puttanesca" sauce is a favourite around here but don't believe the
recipes that tell you to use canned 'tuna fish', buy some imported
Italian salt packed anchovy.

Linguine with braised garlic?
-----------------------------------

1 tsp. olive oil

1/4 cup slivered garlic

1 pound fresh pasta

3 tbs. chicken broth

1 cup freshly grated parmesan

a few drops of 100 year old balsamic (ok, a less expensive balsamic with
a bit of brown sugar added)

salt and freshly ground black pepper

1 cup finely minced fresh Italian parsley

In a medium skillet, heat the oil over medium heat.. Add the garlic and
lower the heat to a simmer. Cook the garlic, covered, for 5 minutes.
Remove the cover and continue to cook the garlic just until it begins to
brown lightly, 6 - 8 minutes. Do not let the garlic become too brown or
burnt.

Meanwhile, cook the pasta, drain and place in a large heated serving
bowl. Add the chicken broth, braised garlic and parmesan, and toss.
Add the vinegar and salt and pepper to taste. Sprinkle with minced
parsley and serve immediately.
-------------------

Pasta with black olives
----------------------------

1 tsp.; canola oil

4 cloves of garlic, peeled and crushed

21 pounds fresh button mushrooms, cleaned and sliced

3/4 cup imported nicoise olives in brine, pitted and chopped

1/4 cup of brine from olives

12 ounces pasta (penne is recommended)

1/8 tsp. freshly ground black pepper

2/3 cup minced fresh Italian parsley

In a large skillet, heat the oil over medium heat. Add the garlic and
sauté for 2 minutes. Add the mushrooms and cook for 2 - 3 minutes,
stirring frequently. Reduce the heat to low, cover and cook for 7 - 10
minutes or until the mushrooms are cooked and have released their
liquids. Stir in the olives and olive brine, and cook for 3 minutes/
COver and keep warm over very low heat.

Meanwhile, bring a large pot of water to a boil. Stir in the pasta and
cook until tender but firm (al dente). Drain immediately.

Stir the cooked pasta into the mushroom and olive sauce, add the
parsley, and heat through. GRind plenty of black pepper over the pasta
and serve immediately.
---
J(obviously a pasta fanatic)L