Cooking for Two - Bruce Weinstein [32]
1½ teaspoons chopped fresh oregano, or ½ teaspoon dried oregano
1 teaspoon fresh thyme, or ½ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon grated nutmeg
6 ounces dried fettuccine or other flat noodles, cooked according to package instructions
2 tablespoons grated Parmigiano-Reggiano (about ½ ounce)
1. Heat a medium saucepan or sauté pan over medium heat. Swirl in the oil, then stir in the shallot, carrot, celery, and garlic. Cook for about 4 minutes, or until the carrots soften and the shallot is very aromatic, stirring occasionally.
2. Crumble in the ground meat and cook for only 30 seconds, just until it has lost its raw, red color, stirring constantly but taking care not to break up the meat fibers. Pour in the milk and cook for 2 more minutes, or until it’s almost evaporated, stirring often. Now stir in the tomatoes (with their juice), the oregano, thyme, salt, pepper, and nutmeg. Bring the mixture to a boil, reduce the heat to low, and simmer uncovered for 20 minutes, or until thickened, stirring occasionally.
3. Stir in the cooked pasta and cook for 1 minute to heat through. Divide between two bowls, top each with 1 tablespoon of the grated cheese, and serve.
LINGUINE WITH SAGE PESTO makes 2 servings
Traditionally, pesto is a fresh, uncooked sauce made with basil, cheese, pine nuts, and olive oil; but here’s an autumnal variation made with sage and parsley, best served over thin noodles such as fettuccine. Of course, you needn’t wait until the fall to have this dish. Dried herbs won’t work here—the leaf varieties won’t blend smoothly, and rubbed sage will overpower the sauce.
½ cup packed fresh parsley, preferably flat-leaf parsley
2 tablespoons packed fresh sage leaves
2 tablespoons freshly grated Parmigiano-Reggiano (about ½ ounce)
1 tablespoon chopped walnuts
1 small garlic clove, halved
¼ teaspoon freshly ground black pepper
cup plus 1 tablespoon olive oil, preferably extra-virgin olive oil
6 ounces dried fettuccine, or other wide noodles, cooked according to package instructions
1 teaspoon grated lemon zest
1. Place the parsley, sage, Parmigiano-Reggiano, walnut pieces, garlic, and pepper in a food processor fitted with the chopping blade, or in a mini food processor, or a wide blender. Pulse four or five times until coarsely chopped, scraping down the sides of the bowl as necessary. With the food processor or blender running, drizzle in the olive oil until a thick sauce forms. (The consistency of pesto is a matter of preference. If you prefer a coarser sauce, pulse only a couple of times before you add the oil, just to chop everything roughly. For a smoother pesto, pulse up to ten times before you add the oil.)
2. Toss the cooked pasta with the sage pesto in a large bowl, sprinkle with the grated lemon zest, and serve immediately.
SPAGHETTI WITH CLAMS makes 2 servings
This garlicky pasta dish is reminiscent of one commonly served in working-class Venetian restaurants. Use the clams the day you buy them: scrub them to remove any sand on their shells, then place them in a bowl in the refrigerator, under damp paper towels, until you’re ready to use them. Don’t cook any that refuse to close when tapped, and don’t eat any that remain closed after cooking. If you prefer, substitute white wine for the vermouth, using something you’d like to drink with dinner.
¼ cup olive oil
4 medium garlic cloves, finely minced
½ teaspoon red pepper flakes
2 ounces pancetta (see page 10), roughly chopped
½ cup dry vermouth
1 pound small clams, such as littlenecks or Pismos, scrubbed (see headnote)
6 ounces dried spaghetti, cooked according to package instructions
1 cup chopped arugula
2 tablespoons freshly grated Parmigiano-Reggiano (about ½ ounce)
1 tablespoon unsalted butter
1. Heat a large saucepan over medium heat. Pour in the olive oil, then toss in the garlic and red pepper flakes. Cook for just 10 seconds, stirring constantly. Be careful—the oils in the pepper flakes will volatilize and can burn your eyes. Stir in the