Pasta dishes always sound far better, and rather more enticing, when described in Italian. This clearly has something to do with the word ‘pasta’ being virtually synonymous with its country of origin. However, let us not kid ourselves; describing a dish in another language, especially a rather romantic one, does give one a sense of expertise and an air of authority. Having said that, I jolly well hope that my Italian is, at least on this occasion, correct.
As was mentioned in a recent post of mine, I am trying to make more frequent use of the eggs our chickens produce. This, combined with my desire for a filling but healthy bowl of pasta, provided the inspiration for the recipe you will find below. Linguine, though a little more expensive than your bog-standard spaghetti, is a real winner and I believe I’ve developed what can only be described as a healthy fetish for it. Linguine has so much body and, in my opinion, provides one with the perfect balance between spaghetti and tagliatelle. Though, if one is on a particularly tight budget, a little basic spaghetti would not offend.
I find that pasta is, more often than not, considered to be a rather summery ingredient. It is often paired with tomatoes and basil – quintessentially summery ingredients. This assumption appears to be entirely unfounded, since pasta, of any sort, is an ideal vehicle for any number of flavours. Indeed, this dish encapsulates some rather wonderful rich and wintry flavours while managing to stay true to its most endearing quality. That is, its ability to transcend the usual limitations of simple flour mixtures, by being extremely light and delicate.
Linguine con Uovo Sode
• 70g linguine, spaghetti or fettuccine will do
• 1 small clove of garlic, finely chopped
• A twist of lemon juice
• 1 egg
• A little finely chopped parsley to garnish
• Olive oil
1. First, you’ll need to hard boil your egg. To do this place an egg in a small pan and very nearly cover it in water. Bring the water to the boil and continue to simmer for 6 minutes. While the egg is boiling pop the linguine on to boil. When the pasta is nearing completion gently fry the garlic in a generous dose of olive oil. Add the pasta to the frying pan when it is cooked through, drizzle over the lemon juice, season and transfer to a suitable bowl. Peel the egg and chop into quarters or eighths, place over the pasta and garnish with parsley.
Cost: Simple pasta dishes never cost very much and here the case remains the same. Assuming you don’t have a ready supply of free eggs, this dish ought to set one back no more than around 60p. Not bad for a thoroughly delicious lunch.