You Asked . . . 2 More Pasta Recipes

We still receive plenty of requests for pasta recipes here at Cafe Drake, and are forever slow in accommodating due to our relative lack of preparing pasta ourselves. We LOVE it of course but somehow seem to forget about the wonderful world of Italian noodles. Cafe Drake's favored method of serving pasta is generally as a dinner party first course, but the two recipes below can easily serve as light luncheon entrees or become more substantial evening meals when served with a salad and garlic bread.

PASTA WITH ANCHOVIES AND WALNUTS

Using the best anchovies you can find and/or afford is fairly important here; luckily their pungent flavor goes a long way. And even if you think you hate anchovies, give them a try here as the "fishy" flavor almost disappers and transforms magically into a deep and salty nuttiness.

Preheat your oven to 425 degrees and roast 3/4 cup of walnuts for 10-15 minutes, shaking the pan here and there to avoid burning. Set aside and when cool roughly chop.

Bring a large pot of water to a boil and add salt and then 1 lb. of spaghetti or linguine. Stir and cook until al dente then drain.

While the pasta cooks heat 2-3 T. of olive oil in a skillet and add 1/4 lb. (4 oz.) of chopped anchovies along with their oil. If they came packed with capers you can throw them in as well. Add 2 cloves of garlic (chopped) and cook over medium heat for 5 minutes. The garlic should become golden but not allowed to brown deeply (and thus developing an acrid flavor).

Finally, toss the pasta and anchovies/garlic together along with 1/4 cup or so of the pasta cooking water. Toss very well and over a low flame to incorporate all the flavors. Toss in the walnuts, stir well again, season to taste with salt and black pepper and serve hot.

PASTA WITH FENNEL

Looking and tasting elegant, Pasta with Fennel makes an ideal starter prior to a fish or chicken main dish. If a less intense fennel flavor is desired, skip the seeds.

Soak 1/4 cup currants in warm water. Toast 1/4 cup pine nuts in a hot, dry skillet being careful not to burn. Set both aside.

Bring a big pot of water to boil. While waiting on the water, finely slice 1 fennel bulb - discard any overly tough outer leaves. If you insist on using tough or fibrous outer shell, slice it very, very thinly.

Heat 4-5 T. olive oil over medium heat in a large skillet and add the fennel to it, along with 1 chopped onion and 1 t. of fennel seeds. After 5 minutes add some salt to taste and then the currants. Simmer until all is very tender and almost caramelizing - if needed, add a few splashes of pasta water. The entire cooking time for the fennel/onions should be about 15 minutes or just less.

While cooking the fennel mixture, boil 1 lb. of ziti (or dried pasta of choice) until just tender, then drain. 

Toss the cooked fennel mixture with the pasta very well and taste for salt or pepper adjustments. Serve in pasta bowls topped with a tablespoon or so of toasted pine nuts. Pass grated Parmesan at the table.